Zubereitung

1. 1

   Slice the onion and peppers into strips and sweat them in the olive oil in a large skillet over medium heat until soft.

2. 2

   Stir in the chopped garlic, cumin, paprika and chili flakes and toast briefly until fragrant.

3. 3

   Add the canned tomatoes and diced fresh tomatoes, season with salt and pepper, and simmer uncovered until the sauce is thick and jammy.

4. 4

   Make four wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook gently until the whites are set but the yolks are still runny.

5. 5

   Shower with roughly chopped cilantro and serve straight from the skillet, ideally with flatbread for dipping.