A SHARED breakfast dish (this recipe serves four people) from North Africa full of colour and flavour.
More recipes like this one can be found on www.eggs.org.au.
Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat.
Add onion and garlic, cook, stirring often, for 3-4 minutes until softened.
Stir in cumin, paprika and chilli flakes and cook, stirring, for one minute.
Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick.
Make four indentations in the tomato mixture. Crack an egg into each.
Cover and cook over mediumlow heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread.