"Tiglay" (egg) Tagine

(Moroccan Classic)

2 Tbl olive oil
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1/2 onion
1/2 bell pepper
1 tomato
salt/pepper to taste
2 eggs

Saute spices in oil over low-med heat until they begin to form a paste. Add diced onion, and diced pepper, and continue to saute until onion starts to turn clear. Add a splash of water and cut the tomato into chunks over the pan (include the juice). Cover and let simmer for 5-8 minutes. Add salt and pepper to taste. Then make a shallow hole in the vegetables and crack the eggs into it. Cover and let simmer until the eggs are cooked. Eat straight out of the pan or a serving dish with pieces of bread.