Ingredients (serving 2)
- 2 TS Cumin (seeds or grounded)
- 1 large onion
- 3 bell peppers
- 5 tomatoes or 1 can tomatoes
- 3 cloves of garlic
- At least 2 eggs
- Salt & pepper
- 1 TS thyme
- 2 TS cayenne pepper
- 1 TS ground koriander
- 1 bay leaf
- Bunch of fresh parsley
Cut the garlic, onion in (half) rings, and the bell peppers in long slices.
Fry the cumin for a few minutes in some oil on medium high heat, until you start smelling it. Then add the onion and fry for at least 5 minutes, until nice and brown.
Add the garlic for a minute, not longer as it might burn. Then add the bell peppers. Fry for 10 minutes and stir regularly. You can now cut the tomatoes if you use fresh ones. Add all of your herbs and spices except the fresh parsley and the bay leaf.
Throw in the tomatoes and add some additional water, now add in the bay leaf. Let it simmer until the tomatoes are broken down entirely and a nice (somewhat thick) sauce has formed. This will take 5-10 minutes (if you accidentally put in too much water and are impatient like me add some cornflour to fasten the process).
(Try to) Create some holes for your eggs, and poach them for about 6-7 minutes in the liquid. The egg whites will be done, the yolks might not entirely be so if you like them more done please take it a bit longer.
Top with some fresh parsley and serve with the bread.