At a glance
You'll build a fragrant tomato and pepper sauce right in the pan, then nestle eggs into it and let them cook gently under a lid. The key is letting the vegetables caramelize without too much stirring, and keeping watch on the cumin so it doesn't burn — this 28-minute dish comes together quickly and is meant to be eaten straight from the pan with crusty bread for dunking.
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Fry the onion and cumin
Start by frying the finely chopped onion in oil until completely translucent. Push the onion to one side and add the cumin to the empty space, letting it toast briefly. Keep an eye on the cumin so it doesn't burn — feel free to add a splash more oil.
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Add the tomatoes and peppers
Add the tomato purée, chopped tomatoes and pepper. Stir in a teaspoon of sugar and let the vegetables caramelize in the pan (try not to stir too much). Season with salt to taste.
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Add water and simmer
Add a little water — the mixture should have a sauce-like consistency. Simmer for about 15 minutes, until the sauce reduces down.