Dust work surface and pastry with flour and roll pastry sheet an extra 3cm all round.
Fold pasty sheet in half, then unfold and cut down the middle, cut each piece into three equal rectangles, so you end up with six pieces.
Place on a baking tray lined with baking paper and pop in the fridge.
Sauté onion, garlic and green capsicum over low heat for 15 to 20 minutes, then add the paprika and tomato paste stir through and sauté for 2 minutes.
Finally add the tinned tomatoes and season with salt, keep heat on low and cook for a further 15 minutes lid off until the sauce is thick. Allow sauce to cool before topping the pastry, you can speed this up by spreading it out on a large plate.
While the sauce cools preheat oven to 200c fan-forced (220c non-fan).
Brush each tart with a 2cm border of egg-wash.
Top each one with the cooled tomato mix, bake for 10 minutes then reduce oven to 180c fan-forced (200c non-fan) continue to bake for 20 minutes or until pastry is golden brown.
Poached Eggs: To achieve the perfect poached egg you need to start with super fresh eggs, add a dash of vinegar to a large pan of water and bring to a simmer.
You might find it easier to poach 3 eggs at a time. Crack each egg into the water and cook for 3 minutes.
Remove each egg with a slotted spoon and soak up extra water on kitchen paper or tea towel.
Place an egg on each tart, top with coriander a drizzle of olive and a sprinkle of sea salt. Optional extra toppings could include crispy bacon, chopped chili or avocado.
Notes: The tomato sauce can be made the day before and stored in the fridge over night. The tarts are topped with a poached egg or if you prefer a fried egg.