Shakshuka

1/2 tsp cumin seeds
3/4 cup olive oil
2 large onions, sliced
4 bell peppers, in strips
4 tsp muscovado sugar
2 bay leaves
6 thyme sprigs
2 tbsp chopped parsley
2 tbsp chopped cilantro
6 ripe tomatoes, chopped
1/2 tsp saffron threads
cayenne, salt, and pepper
8 eggs

Roast cumin seeds for 2 minutes, add oil and onions and saute 5 minutes. Add peppers, sugar, and herbs; cook 5-10 minutes. Add tomatoes, saffron, cayenne, salt and pepper. Cook on low 15 minutes. Keep adding water so it's a pasta sauce consistency. You can stop here ands ave this mix until later.

Fry two eggs in a pan and add a bunch of sauce. If you're fancy you can like make a hole in the middle of the sauce and cook the eggs in there with a covered lid for 10-12 minutes.

Source: Plenty by Yotam Ottolenghi