A beloved North African breakfast of tomatoes and bell peppers sautéed with spices, with eggs cracked into the sauce and cooked until set to your liking. Serve with bread for dipping. This hearty dish is a brunch favorite.
Sauté the onion, bell pepper, and garlic in olive oil until softened.
Add the grated tomatoes, Turkish red pepper flakes, and cumin. Simmer over low heat until the sauce thickens.
Make small wells in the sauce and crack an egg into each one. Sprinkle with salt.
Cover the skillet and cook over low heat until the egg whites are set and the yolks remain runny. Caution: cooking them too long will firm up the yolks.
Sprinkle with chopped parsley and serve immediately with warm bread.
After cracking the eggs into the sauce, cover the skillet and cook over low heat until the whites are set while the yolks remain runny. If the sauce is too watery, simmer it over low heat a little longer to thicken it before covering the skillet. Allergen: contains eggs.
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