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3 tablespoons olive oil
3–5 slices of bacon, diced ( I have also used prosciutto, or a spicy sausage before)
1 onion, chopped
1 small red chilli, chopped
1 medium red bell pepper, chopped
½ teaspoon salt
2 garlic clove, chopped
2–3 button mushrooms, sliced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander seed powder
½ dried oregano (fresh is also fine, parsley could be used instead)
½ teaspoon turmeric powder (optional)
(alternatively use 1½ teaspoon of pre-mixed Moroccan spice mix)
1½ cups diced tomatoes, tinned or fresh
4–6 free-range eggs
fresh parsley and/or coriander (cilantro), roughly chopped
In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
Add the remaining olive oil. Add the onion and pepper, and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released.
Then add the tomatoes, stir, and cover with a lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg white spill over the edges. Sprinkle each egg yolk with a little salt and pepper (and chili flakes if you like it spicy), cover with the lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes.
You’re after a white translucent film over the egg yolks but only just. It’s very easy to overcook the eggs this way so it’s best to leave them slightly under as they will keep cooking while getting served.
Serve the eggs in the cooking dish sprinkled with some fresh parsley and coriander.