Delicious mix of peppers, tomatoes and spices, topped with baked eggs is a perfect dish for an awesome brunch.
Gently fry the cumin seeds over a medium heat in a pan with a bit of olive oil. After a couple of minutes, add the onion and sauté for 8 minutes.
Add peppers and continue to cook over a low heat, covered, at least 15 minutes, until the peppers are soft and wilted.
Add paprika and tomatoes with their juice, some salt and pepper. Cook gently for 10-15 minutes.
Adjust seasoning if needes. Make 4 hollows in the surface and carefully break an egg into each one. Cover the pan and let the eggs set for about 10 minutes.
When whites are set and yolks still runny, remove from the heat and serve with a good slice of bread and sprinkle with chopped herbs.