Serves 6
1/2 tsp cumin seeds
3/4 C extra virgin olive oil
2 large sweet onions, thinly sliced
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
4 tsp organic cane sugar
2 bay leaves
6 thyme sprigs, leaves removed
2 tbsp chopped Italian parsley
2 tbsp chopped cilantro, plus more for garnish
6 ripe heirloom tomatoes, assorted colors, roughly chopped
A pinch of saffron
Sea salt
Freshly ground black pepper
Water
8 eggs
Instructions
In a very large pan, toast the cumin seeds over high heat for 1-2 minutes. Add the olive oil and onions and cook for 5 minutes. Add the peppers, sugar, and herbs and continue cooking on high heat for 5-10 minutes, until the peppers and onions get a nice color. Add the tomatoes, saffron, some sea salt, and black pepper.
Reduce the heat to low and keep cooking until it reaches a pasta sauce consistency, about 15 minutes. Remove the bay leaves and with the back of a spoon, make a small groove in the top of the mixture. Crack one egg into the groove. Repeat the process all around the mixture. Sprinkle with sea salt and cover the pan with a lid. Cook on low until the eggs are just set. Sprinkle with cilantro and serve.