Tunisian eggs

Ingredients for 2 servings:

• 2 bell peppers, red and green, diced
• 2 onions, red, diced
• 5 tomatoes, roughly diced
• 4 eggs
• 2 cloves garlic, finely sliced ​​or diced
• 1 chili pepper(s), chopped
• 1 tsp cumin
• 1 pinch(s) of sugar
• n. B. Coriander greens, chopped
• n. B. Spring onion(s), cut into rings
• e.g. sea salt
• n. B. Pfeffer
• 1 dash of olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Heat a splash of olive oil in a pan over medium heat and sweat the onions until translucent. Add the bell peppers and sweat for about 5 minutes. Then add the garlic, chili pepper, and cumin and fry for 2 minutes. Add the roughly diced tomatoes with a pinch of sugar and season with salt and pepper. Simmer over low heat for about 20 minutes. Then, using a spoon, make four indentations in the tomato mixture and crack an egg into each indentation. Poach the eggs with the lid closed for about 6-8 minutes. The egg whites should be firm and the yolks should still be slightly runny. Sprinkle with coriander and spring onions, if desired, and serve with bread or baguette.