A Moroccan, Tunisian, Algerian egg thing, not dissimilar to the Turkish Menemem or the Provencal Piperade.
De-seed a red and a green pepper. Cut into strips.
Slice an onion thinly.
Chop a chilli.
Crush 2 gloves of garlic.
Fry the lot gently in olive oil, with a little salt, until
salt.
Add a touch of ground cumin. Maybe a touch of paprika.
Pour in four beaten eggs. Cook until set.
Top with a little chopped parsley. Serve with hot pitta or French bread.
Incidentally, check out Safeway’s excellent pain au levain - a densely textured, slightly sour bread, leavened slowly without the addition of yeast.
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