Sunrise Shakshuka

• 2 Red Onions, sliced into half moons
• 1 Red Pepper, deseeded and sliced
• 1 Green Pepper, deseeded and sliced
• 2 Garlic Cloves, minced
• 2 Chopped Tomatoes
• 4 Eggs
• Feta Cheese, crumbled To taste
• Parsley, roughly chopped Small bunch
• Pine Nuts Handful
• 1 tbsp Tomato Purée
• 1 tbsp Olive Oil
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Caraway Seeds
• 0.5 tsp Cayenne Pepper
• 0.5 tsp Ground Coriander

Instructions

1. 1
   Heat the olive oil in a large frying pan that has a lid. Add the onions and peppers, and season with salt and pepper. Cook over medium heat until they've softened.
2. 2
   Add the garlic and cook for a minute. Then add the cumin, caraway seeds, cayenne pepper, and coriander, and cook for another minute. Next, add the tomato purée and a splash of water, cooking for a couple more minutes. Pour in the chopped tomatoes and stir well.
3. 3
   Lower the heat and simmer the sauce for about 10 minutes, uncovered, until it has reduced a little. Add some water if the sauce gets too thick.
4. 4
   Make 4 small spaces in the sauce. One at a time, break the eggs into a cup and carefully drop them into the spaces. Cover with the lid and cook for about 2 minutes until the whites are just set and the yolks are still runny. Sprinkle with feta cheese, pine nuts, and parsley. Serve with toasted bread.