Serves 6

  • 1/2 tsp cumin seeds
  • 3/4 C extra virgin olive oil
  • 2 large sweet onions, thinly sliced
  • 2 red bell peppers, cut into thin strips
  • 2 yellow bell peppers, cut into thin strips
  • 4 tsp organic cane sugar
  • 2 bay leaves
  • 6 thyme sprigs, leaves removed
  • 2 tbsp chopped Italian parsley
  • 2 tbsp chopped cilantro, plus more for garnish
  • 6 ripe heirloom tomatoes, assorted colors, roughly chopped
  • A pinch of saffron
  • Sea salt
  • Freshly ground black pepper
  • Water
  • 8 eggs


In a very large pan, toast the cumin seeds over high heat for 1-2 minutes. Add the olive oil and onions and cook for 5 minutes. Add the peppers, sugar, and herbs and continue cooking on high heat for 5-10 minutes, until the peppers and onions get a nice color. Add the tomatoes, saffron, some sea salt, and black pepper.

Reduce the heat to low and keep cooking until it reaches a pasta sauce consistency, about 15 minutes. Remove the bay leaves and with the back of a spoon, make a small groove in the top of the mixture. Crack one egg into the groove. Repeat the process all around the mixture. Sprinkle with sea salt and cover the pan with a lid. Cook on low until the eggs are just set. Sprinkle with cilantro and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!