From Wikipedia.org: "a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin."
Step 1: Heat oven to 375 degrees.
Step 2: Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in dollops of cheese.
Step 3: Gently crack a single egg into soup ladle. Make impression in tomatoes with ladle and gently pour in egg into depression. Do this for remaining eggs, evenly spaced. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with toasted bread.
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