4 cloves of garlic, peeled and diced
2 medium green or red bell peppers, cleaned of stems and seeds and diced
3 lb of ripe tomatoes washed and diced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon sugar
6 eggs
6 chopped fresh basil leaves
A loaf of bread for serving
Add olive oil to a large skillet and heat on medium-high for a couple of minutes. Add the onions and cook for about 10 minutes, stirring frequently, until the onions start to brown. Add the diced garlic, stir and cook for an additional 2 minutes. Lower the heat to medium, add the bell peppers, stir and cook for 5 minutes. Add the tomatoes. Stir and cook for 10 minutes, stirring frequently. Add the salt, black pepper, cumin, paprika, and sugar. Mix in the seasonings and cook for an additional 15 minutes until the sauce thickens a bit. Taste the sauce and correct seasonings if you feel that you are missing something. With a wooden spoon, move the sauce a bit to make room for one egg, crack the egg right into the pan in the space you made. Or you can crack the egg into a small bowl, making sure not to break the yolk, and then add it to the pan. Do this with all six eggs, one at a time. Cover the pot and cook for 5-7 minutes. Remove from the heat and garnish with the basil. Serve hot with a fresh loaf of bread.