2 bell peppers
1 bulb of garlic
1 large tin of tomatoes
2 tbsp paprika
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
Bunch of cilantro
4 eggs
Slice onions and peppers, and mince garlic. Sauté in large skillet until soft and sweet. Add spices, and saute 1 minute more. Add can of tomatoes and simmer for 20 minutes, or until most of the liquid is gone. Create wells for the eggs and crack onto mixture to poach. Cover pan and cook for 5 more minutes. Uncover and scatter cilantro over the top. Serve with warm pitas.

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