Huevos con tomates, pimientos rojos y beicon

Ingredientes

• 1/2 teaspoon cumin seeds
• 1.5-3.5 ounces bacon or pancetta, chopped
• 1 onion
• 1/3 cup olive oil (plus a little more for drizzling)
• 2 red peppers (or 1 red & 1 green or yellow)
• 2 teaspoons brown sugar
• 1 teaspoon paprika
• 2 bay leaves
• 1 tablespoon chopped fresh parsley plus another for sprinking at the end
• 14 ounces can of tomatoes ((1 can))
• salt and pepper to taste
• 4-6 eggs

Preparación

1. 1

   In a large skillet/frying pan (choose one that has a lid), dry-roast the cumin for a couple of minutes to bring out the flavour.

2. 2

   Add the oil and bacon and fry for a few more minutes.

3. 3

   Add the onion and cook for yet another couple of minutes, then add the peppers, paprika, bay leaves, parsley & sugar and cook for a little longer to bring out the colour.

4. 4

   Now add the tin of tomatoes, then half-fill the empty can with water, swirl it around and add the water to the pan as well. Bring the mixture to a boil, then lower the heat and let it all simmer for about 20 minutes. Add a little more water if it starts to get too dry (the consistency should match that of a pasta sauce).

5. 5

   Add a little salt and pepper to taste, then crack 4 to 6 eggs into the pan. Put the pan lid on and cook until the eggs are set to your liking (about 10 to 12 minutes – I cooked mine for about 12 minutes and I would have liked them a little runnier!)

6. 6

   Drizzle a little more olive oil over, sprinkle with the reserved fresh parsley and serve immediately, with pitta/flat bread (or any other kind of bread) if you like.