In a large pan, ideally cast-iron, dry-roast the cumin seeds on high heat for about 2 minutes.
Add the oil and onions, and saute for 5 minutes. Add the peppers and herbs. Continue to cook on medium-high heat for 5 to 10 minutes.
Add the tomatoes, saffron, cayenne, salt and pepper. Reduce heat to low and cook for 15 minutes. Add water if necessary to maintain sauce-like consistency. Personally, I like it thicker. Adjust seasoning to taste.
Remove bay leaves and return pan to medium heat. Create small gaps in the mixture and carefully break an egg into each. Cover with a lid and cook on gentle heat for 7-11 minutes, until the eggs are just set.
Sprinkle with cilantro, soft cheese, if you like, a hunk of crusty bread, and serve.
Recipe adapted from Plenty, by Yotam Ottolenghi
1/2 tsp. cumin seeds
3/4 cup olive oil
2 onions, sliced
3-6 medium/sweet peppers, sliced
2 bay leaves
6 sprigs of thyme; leaves picked & chopped
2 tbsp chopped parsley
2 tbsp chopped cilantro
6 ripe tomatoes, roughly chopped
1/2 tsp saffron
pinch of cayenne
1 cup water