A delicious, traditional egg dish equally as good for breakfast as for dinner.
- 1/2 tsp cumin seeds
- 2/3 cup vegetable oil
- 1 onion, peeled and sliced
- 1–2 green or red peppers, seeded and cut into strips
- 3 tbsp sugar
- 4 thyme sprigs, leaves picked and chopped
- 2 tbsp parsley, chopped
- 2–3 ripe tomatoes, roughly chopped
- 1/2 tsp saffron threads (optional)
- Pinch of cayenne pepper
- 4–6 free range eggs
- 1/2 cup water
- Salt and pepper
- In a very large pan, dry-roast the cumin seeds on high heat for 2 minutes. Add the oil and onions and saute for five minutes.
- Add the peppers, sugar, and herbs and continue cooking on a high heat for 5-10 minutes to get a nice color.
- Add the tomatoes, saffron, cayenne, and some salt and pepper. Reduce the heat to low and cook for 15 minutes. Add the water and bring to a simmer. Taste to adjust the seasoning. If desired, you can prepare this part of the meal in advance and simply heat it up later and proceed with the recipe.
- Turn the heat to medium and make gaps in the pepper mix. Carefully break an egg into each gap. Sprinkle with salt and cover the pan with a lid.
- Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with the chopped parsley and serve.
- Not Included in Large Culinary Inspiration Boxes: Cumin Seeds, Vegetable Oil, Thyme, Saffron, Cayenne, Sugar