When your cast iron or non-stick pan is hot, add a good glug olive oil. Andd 2 lbs Roma tomatoes, seeded & chopped to 1”, and 1 small yellow onion, sliced thinly. When soft, add 1 red or orange pepper sliced thinly, and 1 small zucchini halved & sliced thinly. Add 3 crushed garlic, ½ tsp ground cumin & ½ tsp chili flakes. Stir occasionally & cook 15 min to a saucy consistency. Season with salt & pepper, perhaps a dash of sugar. Add ½ c stock or water & bring to boil. Crack 4 farm eggs one at a time right into the sauce. Reduce to simmer and cover with tight lid. Cook eggs to milky white or your preference.
Serve with thick crusty toast.
– Chef Mohamed Dhairi, Zanzibar Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475, www.zanzibarcafe.ca. This zingy breakfast dish is made throughout North Africa and the Middle East. Best cooked and served hot in a cast iron frying pan.