North African Eggs

• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 links Merguez sausage, casing removed
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 red chile pepper, sliced
• 3 cloves garlic, minced
• 1 teaspoon cumin seed
• 1 tomato, roughly chopped
• sea salt and ground black pepper to taste
• 4 eggs
• 2 tablespoons chopped fresh cilantro (optional)

1. Heat oil in a heavy-bottomed skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes.
2. Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper.
3. Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.

olive oil, sweet onion, links merguez sausage, green bell pepper, red bell pepper, red chile pepper, garlic, cumin, tomato, salt, eggs, fresh cilantro

Taken from www.allrecipes.com/recipe/262202/north-african-eggs/ (may not work)