Taktouka — Charred Pepper & Tomato Salad with Eggs

Ingredients

• 4 Green Bell Peppers, charred and peeled
• 5 Tomatoes, peeled and chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp ground cumin
• 4 eggs
• Handful parsley and cilantro, chopped
• Salt and black pepper
• Warm khobz, for serving

Method

1. Char the Green Bell Peppers directly over a flame or under a hot broiler until blackened all over, then steam them in a covered bowl 10 minutes and slip off the skins. Tear into wide strips.
2. Cook the Tomatoes with the garlic, olive oil, paprika, and cumin over medium-low, stirring occasionally, 15 minutes, until the mixture is jammy and there is no watery liquid pooling at the edge.
3. Fold in the pepper strips and cook 8 more minutes so they take on the tomato. Season firmly with salt — undersalted taktouka tastes flat and sweet.
4. Make four hollows and crack in the eggs. Cover and cook 5 minutes for set whites and runny yolks, or 8 if runny yolks are not your household's style.
5. Scatter the herbs over and serve straight from the pan with bread for scooping.