A colorful and spicy Tunisian vegetable and egg dish that makes a tasty and healthy breakfast or light lunch.

3 tablespoons extra virgin olive oil
1 red onion—diced
1 large red pepper (capsicum)—julienned
1 large green pepper (capsicum)—julienned
2 cloves garlic—finely chopped
1 small red chili—deseeded and finely chopped (or ½ teaspoon chili powder)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
14 oz (420g) canned tomatoes—chopped
4 free-range eggs

HEAT the oil in a large frying pan over a medium heat and cook the onion for 2 minutes. ADD the red and green peppers, garlic and chili and cook for 10 minutes, stirring regularly. ADD the tomatoes, cumin, paprika and salt, mix well and simmer gently, uncovered, for 10 minutes until thickened. MAKE four indentations in the mixture with the back of a spoon, and crack one egg into each. COVER and simmer for five minutes until the eggs are set. SERVE with crusty bread or lightly buttered whole grain toast on the side.