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In a large saucepan, dry roast the cumin on high heat for 2 minutes. Add the oil and sauté the onions for 2 minutes. Add the peppers, sugar, bay leaves, thyme, parsley and 2 TB of coriander, and cook on high heat to get a nice color.
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Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning.
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Place two sauté pans on medium heat and divide the mixture between them. Break 4 eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with cilantro and serve with chunky white bread.