Step 1

Put the red peppers into a pan and roast in the oven at 250°C for 40 minutes. Give the peppers a half turn then place back in the oven for another 20 minutes. When done, place them in a covered bowl so they will peel easy. After few minutes remove the core and seeds and dice them.

Step 2

Remove the stem and score the tomatoes. Place them in boiling water for 30 seconds, or until the skin begins to peel. Remove from the hot water into a bowl with cold water, this will help them peel easily. Peel the tomatoes and place in another bowl.

Step 3

Peel and crush 5 cloves of garlic using a mortar and pestle. Cook the crushed garlic in a splash of olive oil with the diced tomatoes for few minutes. Add tomato paste and mix well. Add the diced and roasted bell peppers, mix and let simmer few more minutes before adding the rest of the ingredients: sweet paprika, ground cumin, turmeric, 2 tablespoons olive oil and salt to taste. Simmer until thickened, about 15 minutes.

Step 4

Using a spatula make some room for each egg, add the eggs one by one and cover the pan with a lid. Cook at low heat until eggs are cooked to the desired form.

Garnish with some parsley and serve with pita bread until the dish is still warm.