Ingredients

• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin seed
• 1 tablespoon paprika
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 3 tomatoes, peeled, seeded and diced
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 1 tablespoon harissa
• 1 cup water
• 1/2 teaspoon sea salt (to taste)
• black pepper
• 4 eggs, large
• parsley, finely chopped for garnish

Instructions

1. Heat the oil in a deep skillet over medium flame. Stir in the cumin seeds, paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onion and garlic and sauté until the onion is translucent and wilted but not browned, about 5 minutes.

2. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers,harissa,1 cup water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

3. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

4. Garnish with some parsley and serve with crusty bread.

5. ** Note: can use other vegetables like eggplants, potatoes and zucchini in place of bell pepper.