Ingredients
- 2 peppers, preferably red or yellow
- 1 onion
- 4 eggs
- 1/2kg of cherry tomatoes
- tomato puree
- 1tbsp cumin
- 1tbsp paprika
- 1tbsp chilli powder
- a clove of garlic
- a handful of fresh coriander
- 2 limes
- some nice bread
Prep
Cut the onion lengthwise, and slice the peppers into strips of a similar length. Chop (or slice) the tomatoes according to what you're using (experiment, find a format you like).
Mix the spices together in a cup. If you're not going to grate it, you should also finely chop the garlic before you get started.
Instructions
Heat some oil in a pan and add the onion. Once it's translucent, add the peppers and some salt. Fry these at a high heat, don't be afraid to char them. Once you're happy with that, push them to the side of the pan and pour some more oil if necessary. Throw in your spice mixture and fry it for a minute or two until the raw smell goes away. At this point you can also mince a clove of garlic and add it in, being careful not to burn it. Then, add the tomatoes und fry the whole thing for a fairly long time—how long depends on what you're using.
Towards the end of the cooking process (the longer the tomatoes have, the better), make wells for your eggs and crack them in. Continue to cook, using a lid if you want (it's a matter of preference), and once the eggs are done, garnish with coriander and lime juice.
Notes
I use fresh tomatoes because I can get decent ones, and so I tomato puree as well when I have it, sometimes with some Harissa mixed in. Canned tomatoes work equally well, as does passata if that's what you've got.