Shakshuka

🥘 Ingredients

• cumin seeds ½ tsp
• light olive oil ½ cup
• onions 2
• red bell peppers 2
• yellow bell peppers 2
• muscovado sugar 4 tsp
• bay leaves 2
• thyme sprigs 6
• parsley 2 tbsp
• cilantro 2 tbsp
• ripe tomatoes 6
• saffron threads ½ tsp
• cayenne pepper 1 pinch
• salt
• black pepper
• water 1.12 cups
• eggs 8

1. 1

   In a very large pan dry-roast the cumin seeds on high heat for 2 minutes . Add the light olive oil and onions and sauté for 5 minutes . Add the red bell peppers , yellow bell peppers , muscovado sugar and the herbs — bay leaves , thyme sprigs , parsley and cilantro — and continue cooking on high heat for 5-10 minutes to get a nice color.
2. 2

   Add the ripe tomatoes , saffron threads , cayenne pepper and some salt and black pepper . Reduce the heat to low and cook for 15 minutes . During the cooking keep adding water so that the mix has a pasta sauce consistency. Taste and adjust the seasoning. It should be potent and flavorful. (You can prepare this mix well in advance.)
3. 3

   Remove the bay leaves, then divide the pepper mix among four deep frying pans , each large enough to take a generous individual portion. Place them on medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an eggs into each gap. Sprinkle with salt and cover the pans with lids. Cook on a very gentle heat for 10-12 minutes , or until the eggs are just set. Sprinkle with cilantro and serve.