Pepper and Egg Stew

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• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 1 clove garlic, finely chopped
• ½ tsp hot smoked paprika
• 2 pinches saffron
• 400gm tin crushed tomatoes
• 1 each red, yellow (I left this one out, way too expensive) and green capsicums chopped
• 1 hot chilli finely chopped
• Salt and freshly ground black pepper
• 4  eggs

Method

1. Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a couple of minutes. Add the onion and cook gently for 8–10 minutes, or until soft and golden.
2. Add the garlic and capsicums and continue to cook over a low heat for at least 20 minutes, stirring often, until they are soft and wilted. Add the paprika, crumble in the saffron, then add the tomatoes and some salt and pepper. Cook gently, stirring from time to time, for 10–15 minutes. Preheat the oven to 180°c.
3. Taste the mixture and adjust the seasoning if necessary.  Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper. Bake for 10–12 minutes, until the egg white is set and the yolk still just runny.