Berber Breakfast eggs

Serves 4

In my parents’ home, eggs are something we used to enjoy almost religiously. They were allowed only for breakfast and never on weekdays. This Berber recipe is one of the many ways my mum used to prepare eggs for us at the weekend. 2tbsp olive oil 3 tomatoes, grated 1 green pepper cored, deseeded and chopped 1 garlic clove, crushed 2tbsp chopped flat-leaf parsley ½tsp paprika ½tsp ground cumin ½tsp ground turmeric Pinch of cayenne pepper ½tsp salt

2tbsp water 4 eggs

To garnish

½ finely chopped red onion

Handful of chopped spinach Khobz or similar, to serve (optional)

Warm up a frying pan over a medium heat with the oil. Add the tomatoes, pepper, garlic, parsley, spices and salt, give it a good stir, then add the water.

Cover the pan and leave to cook for 20 minutes, stirring occasionally.

If it looks like there is not enough liquid in the pan during cooking, add a couple more tablespoons of water.

Break the eggs straight into the sauce, cover the pan again and cook for about 5 minutes until the whites are set but the yolks are still runny.

Garnish with the red onion and spinach and serve immediately with khobz (a plain white round loaf of bread with a crunchy top and soft middle) or similar.