The Bojon Gourmet

1 In a wide skillet (one that has a tight-fitting lid), warm the oil over medium heat. Add the onion and peppers, and saute until very tender and golden, stirring occasionally 10-15 minutes.
2 Meanwhile, crush the coriander and cumin seed in a mortar. Add the garlic and salt, and mash to a paste. Work in the paprika. Set aside.
3 Prepare the tomatoes while the onions continue to cook. Halve the tomatoes and cut or squeeze out the seeds and core into a strainer set over a bowl to catch the juices. Press on the solids to extract as much juice as possible, then add enough water to make 3/4 cup of liquid.
4 When the onions and peppers are cooked, stir in the spice mixture. Cook 1 minute, then add the tomato paste and work in. Add the juice/water mixture to deglaze, then add the tomatoes and sprinkle with a bit of salt. Cook the tomatoes until soft, turning occasionally, 10-20 minutes, adding a splash more water if the pan is looking dry; it should be thickly saucy.
5 When the tomatoes are cooked to your liking, make 4 divots in the tomatoes and crack an egg into each divot. Cover the pot and let the eggs cook for about 5 minutes, until the whites are set but the yolks are still soft.
6 Sprinkle the eggs with a bit more salt and a good grind of black pepper. Spoon the tomatoes and eggs onto plates or bowls and serve immediately with crusty bread drizzled with super-good olive oil.