Ingredients

• 3 tablespoons olive oil
• 1/2 teaspoon cumin seed
• 1 tablespoon paprika
• 1 onion, thinly sliced
• 1 tablespoon harissa, for a spicier, deeper flavor (optional)
• 2 -3 garlic cloves, minced
• 3 tomatoes, peeled, seeded and diced (can use good quality organic canned diced tomatoes)
• 1 potato, small diced cubes
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced, if not using add more red and green bell pepper (optional)
• 1 -2 chili pepper, for those that like heat (optional)
• 1 cup water
• kosher salt
• fresh ground pepper
• 4 eggs
• parsley or cilantro, chopped
• black olives (optional)
• capers (optional)

Instructions

1. In a deep skillet, heat the oil over medium heat. Add cumin seed to the hot oil for about 15 seconds before you add the paprika. Stir in paprika and let cook slightly to color the oil, about 10-15 seconds.

2. Add the onions and garlic (add optional harissa here) and sauté until onions are translucent and wilted but not browned, about 5 minutes.

3. Add tomatoes and bring to a rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) & potatoes, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.

4. Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slide each egg into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.

5. Sprinkle with chopped parsley or cilantro and optional black olives and capers.

6. Serve with crusty bread or rice.