Ingredients
o
2 tbsp olive oil
m
1 medium onion, finely chopped
m
8 medium whole tomatoes
g
3 garlic cloves, crushed in mortar with pinch of salt + 1 tbsp olive oil
p
3 peppers (green, yellow, red), chopped
t
2 tbsp tomato paste
e
6 eggs
B
100 g Boursin cheese (crumbled or in spoonfuls)
g
1 tsp ground cumin
p
1 tsp paprika
o
½ tsp oregano
c
½ tsp chili flakes
S
Salt and black pepper, to taste
F
Fresh parsley and cilantro leaves, for garnish
F
Fresh sourdough bread, to serve
Directions
1
Heat 2 tbsp olive oil in a large skillet over medium heat.
2
Add the finely chopped onion and sauté until translucent.
3
For the Garlic Paste
1
Crush 3 garlic cloves with a pinch of salt in a mortar and pestle.
2
Add 1 tbsp olive oil to the garlic paste.
3
Add the garlic paste to the skillet and sauté for another minute.
4
Add the chopped peppers to the skillet and cook until softened.
5
Stir in the tomato paste, ground cumin, paprika, oregano, and chili flakes.
6
Add the whole tomatoes to the skillet and gently crush them with a spoon.
7
Season with salt and black pepper to taste.
8
Simmer the mixture until it thickens slightly.
9
Make small wells in the sauce and crack the eggs into them.
10
Cover the skillet and cook until the egg whites are set but the yolks remain runny.
11
Add spoonfuls or crumbles of Boursin cheese around the eggs.
12
Garnish with fresh parsley and cilantro leaves.
13
Serve with fresh sourdough bread.
