Recipe 52/7 - Chachouka

I thought this looked like the perfect warming autumn recipe now the clocks have gone back and it gets dark so early (completely forgot about this last Sunday, I was one very confused person who even had to google 'what time is it!'). I wasn't sure how this would turn out... will eggs, pepper and spices go well together? Yes they do! The smoked paprika and cumin gave it a really great taste and it smelt amazing. The recipe describes it as a 'lovely, lazy supper' which it is, it does take a while though, but mainly just involves a lot of stirring! 

You will need:

3tbsp olive oil
1tsp cumin seeds (I only had ground cumin)
1 large onion (halved and finely sliced)
1 garlic clove (crushed)
1 red pepper (cored, deseeded and finely sliced)
1 yellow pepper (cored, deseeded and finely sliced)
1/2 tsp hot smoked paprika
pinch of saffron strands
400g tin plum tomatoes (roughly chopped, any stalky ends and skin removed)
4 eggs
sea salt and ground black pepper

1.  Heat the olive oil in a large frying pan (preferably ovenproof) over a medium heat.
2. Add the cumin seeds and let them fry gently for a couple of minutes.
3. Add the onion and cook gently for 8-10 minutes, or until soft and golden.
4. Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted.
5. Add the paprika, crumble in the saffron.
6. Add the tomatoes with their juice and some salt and pepper.
7. Cook gently, stirring from time to time, for 10-15 minutes.
8. Preheat the oven to 180C.
9. Taste the mixture and adjust the seasoning if necessary.
10. If your frying pan isn't ovenproof, transfer the mixture to a baking dish.
11. Make 4 hollows in the surface and carefully break an egg into each one.
12. Sprinkle with salt and pepper.
13. Bake for 10-12 minutes, until the egg white is set and the yolk still runny.

The only bit I couldn't get right was the egg yolk - mine were definitely not runny!