A flavorful and vibrant dish featuring eggs poached in a spiced tomato and pepper sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions for better flavor.
Add the chopped onion to the skillet and sauté until softened.
Stir frequently to prevent the onions from burning.
Add the diced bell peppers and cook until they start to soften.
Cut the peppers into even pieces for uniform cooking.
Stir in the chopped tomatoes, cumin, paprika, salt, and black pepper.
Taste the sauce and adjust the seasoning as needed.
Cover the skillet and let the mixture simmer until the tomatoes break down into a sauce.
Stir occasionally to prevent sticking and ensure even cooking.
Make small wells in the sauce and crack an egg into each well.
Crack the eggs into a small bowl first to avoid shell fragments.
Cover the skillet again and cook until the eggs reach your desired doneness.
For runny yolks, cook for a shorter time; for firmer yolks, cook longer.
Serve the dish hot, garnished with fresh herbs if desired.
Serve with warm bread or a side salad for a complete meal.
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