Ingredients for 4-6 persons:
• 1 tablespoon paprika
• 1/2 teaspoon cumin seeds
• 3 tablespoons olive oil
• 1 tablespoon harissa, for a spicier, deeper flavor (optional)
• 1 onion, lightly sliced
• 2 -3 garlic cloves, crushed
• 3 tomatoes, peeled, seeded and diced (good quality organic canned diced tomatoes can use)
• 1 potato, small diced cubes
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced, if not using put in further red and green bell pepper (optional)
• 1 -2 chili pepper, for those who like heat (optional)
• 1 cup water
• Kosher salt
• Fresh ground pepper
• 4 eggs
• Parsley or cilantro, chopped
• Black olives (optional)
• Capers (optional)
Recipe:
- In a deep, warm frying pan the oil on the average heat. Add the seed of cumin to the warm oil during approximately 15 seconds before you add the paprika. The movement in the paprika and it left to the cook lightly for color the oil, approximately 10-15 seconds.
- Add the onions and garlic (add harissa optionally here) and cook until the onions should be translucent and wilted, but not browned, approximately 5 minutes.
- Add tomatoes and bring to rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) and the potatoes, watering and the pepper and salt. Reduce the heat to down, and boil on slow, covered, for approximately 10 minutes and add more water as required.
- Form four (04) small notches in the peppers that they boil on slow fire to support the eggs. Break Eggs one after other, in a small bowl and slide every egg in a notch. Cover up and cooks on slow fire another 10 minutes or so until the eggs are cooked for.
- Sprinkle with cilantro or cut parsley and black optional olives and capers.
- Serve with creaking bread or rice.
- Intersperse with chopped parsley or cilantro and optional black olives and capers.
- Now serve with crusty bread or rice.
