Instructions

Follow the steps and taste along the way.

1. Prepare the vegetables

   Finely dice the onion. Remove the seeds from the peppers and cut them into pieces about 1 cm wide. Dice the tomatoes and finely chop the garlic.

2. Soften the onion and peppers

   Heat the olive oil in a wide skillet over medium heat. Add the onion and peppers and cook for 6 minutes, stirring occasionally, until the onion softens and the edges of the peppers begin to brown lightly.

3. Cook the tomato base

   Add the garlic, cumin, chili flakes, salt, and black pepper. Stir for 30 seconds, then add the tomatoes. Cook uncovered over low heat for 8 minutes, stirring occasionally, until the tomatoes break down and the juices thicken slightly.

4. Set the eggs

   Make four wells in the tomato mixture and crack an egg into each one. Cover the skillet and cook over low heat for 4 to 6 minutes, until the whites are completely set and the yolks remain soft.

5. Finish and serve

   Remove the skillet from the heat, drizzle with lemon juice, and sprinkle with chopped parsley. Toast the bread in a dry skillet or toaster until crisp, and serve warm with the eggs.