Chachouka

Preheat oven to 180 degrees c. Dry fry the cumin seeds in large, preferably oven proof frying pan, over a medium heat for a couple of minutes until you smell their fragrance.

Then add some oil and the onion and cook for 8-10 minutes or until soft and slightly golden.

Add the garlic, paprika and peppers and cook over a low heat for 20 minutes until soft.

Add the tomatoes with a little salt and pepper and cook for 15 minutes, stirring occasionally.

If your pan isn’t oven proof, transfer the pepper mixture to an oven proof dish then create 4 wells in the mixture and break an egg into each. Put in the oven and cook until the white solidifies but there is still a little wobble in the yolk (this demonstrates it will still be runny), approx. 10 minutes.