Chachouka ~ adapted from River Cottage Veg
3 tbsp olive oil
1/4 tsp ground cumin
1 large onion, thinly sliced in strips
1 garlic clove, crushed
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 tsp paprika (hot smoked if you have it on hand)
a pinch of saffron strands
1 14 ounce can plum tomatoes, chopped
sea salt and freshly ground black pepper
2 large eggs
Heat the olive oil in a large frying pan over medium heat. Add the cumin and onion and saute for a for about 8-10 minutes or until soft and golden in color. Add the garlic and peppers and continue to cook on low heat for around 20 minutes, stirring often, until the peppers are soft and wilted. Add in the paprika, a little salt and pepper, crumble in the saffron with your fingers, and add the tomatoes with any liquid from cutting. Cook, stirring from time to time, for about 15 minutes.
Preheat your oven to 350 degrees. Taste the pepper mixture and adjust seasonings if needed then transfer to an oven-safe baking dish. Make two hollows in the pepper mixture and add an egg to each. sprinkle with salt and pepper and bake for around 12 minutes depending on how you like your eggs cooked. If you like your eggs runny (the way this dish is meant to be served) then stop at around the 12 minute mark. Any longer and your eggs will be more set.