My grandmother made this every Friday morning. The whole house would wake up to the smell of tomatoes, cumin and peppers bubbling in her old cast-iron pan, and nobody was allowed to touch the bread until the eggs were just set.
method
0 of 4 steps done
Soften the vegetables
8 minHeat the olive oil in a wide pan over medium heat. Add the onion and pepper and cook until soft.
Make the sauce
15 minStir in the cumin, then the tomatoes, salt and bay leaf. Simmer until thick.
Cook the eggs
6 minMake small wells in the sauce, crack an egg into each, cover and cook until the whites are set.
Step 4
Remove the bay leaf, scatter with parsley and chili flakes, and serve straight from the pan.