A North African dish of eggs poached in a spicy tomato and pepper sauce. Perfect for a savory brunch with crusty bread.
- Sauté onions and bell peppers in olive oil until soft. Add garlic, cumin, and paprika.
- Pour in crushed tomatoes and simmer until thickened.
- Make small wells in the sauce and crack eggs into them.
- Cover and cook until whites are set but yolks are runny. Garnish with cilantro.