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1
Heat a large, heavy-bottomed pot over medium-high heat and add the cumin seeds, shaking the pan every once in a while so they toast evenly.
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2
When the seeds are quite fragrant, about 1 minute, drizzle the oil into the pot, add the onions, and reduce the heat to medium-low.
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3
Cook, stirring occasionally, until the onions are soft and translucent and a bit caramelized, about 5 minutes.
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4
Add the garlic and cook for another 2 minutes.
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5
Stir in the peppers, paprika, harissa, and the tomatoes with their juice.
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6
Increase the heat to medium, and bring the stew to a gentle simmer, cooking until the peppers soften and the juice starts to reduce, about 15 minutes.
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7
Season to taste with salt and pepper.
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8
Reduce the heat as necessary to keep the stew at a low simmer.
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9
Remove about half of the stew from the pot and puree in a blender or food processor until smooth.
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10
Add the puree back to the pot and cook for another 10 minutes.
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11
When the stew is nice and thick and luscious.
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12
its time to cook the eggs.
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13
In the same pot (or divide the tomato mixture between 2 small pots), create four shallow indentations with a bit of room between them and drop 1 egg into each.
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14
Cover the pot and cook for another 4 minutes, or until the eggs are set the way you like them.
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15
Lighthouse serves this dish with a drizzle of tahini and grilled bread on the side to cut through some of the spice.
