Lucinda's Sushuka

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• onions (red or white) thinly sliced (3 or 4) (so it makes crescent shapes)
• garlic diced, 3-4 cloves
• olive oil (tbsp or more depending on how many vegetables you are using)
• either couple of fresh chillis or tsp or less or more (depending on desired heat) cayenne or chilli powder
• 1-2 tsp cumin powder
• 1-2 tsp coriander powder
• 1 tsp back pepper
• 1 tbsp smoked paprika
• salt to taste
• Actually, all the seasonings and spices are to taste, experiment and see what suits
• eggs - 1 or 2 per person
• 3 tins of tomatoes, whole, peeled, 400g per tin
• amount of any sweet (bell or pointed) peppers (except green don't use green) approx equal to the amount of onions, thinly slice peppers (refer to Alex, he did excellent pepper slicing)
• good dollop/squirt of tomato paste
• up to 2 tsp sugar if needed - won't be if peppers are sufficiently sweet
• fresh coriander (optional).

1. Fry onions and garlic in olive oil until soft and slightly caramelised, then put in all spices and fry a little to release oils (will start to smell very spicy and nice).
2. Add pepper, if pan too dry put in a little water and leave on lid, stir/shake occasionally until peppers are starting to wilt a bit.
3. Add tomatoes, bash them in the pan to break them up, let the whole thing bubble for 20 mins or so, stirring occasionally, then add tomato paste and sugar (if using) let mixture cook for another 10-15 minutes and it should start tasting quite mellow.
4. Make holes in mixture and break eggs into holes, put on lid, cook until eggs reach desired consistency, serve with bread or rice, or chips, or whatever and a nice green salad. If you spoon hot sauce over eggs, the whites will cook quicker and you'll still get a runny yolk.
5. Tomato and pepper mixture freezes really well, you can scale up recipe and keep some in freezer for insta-brunch. You can also do the egg bit in the oven, or even the microwave.
6. You can garnish eggs with fresh chopped coriander (cilantro) if you like, but this is optional. Some people use parsley and/or mint (mint is weird, I don't like it with this recipe but it is popular in Morocco).
7. There are many variations, a more adult version is with cumin and coriander seeds. Some use saffron and brown sugar as standard. You can incorporate chorizo into the sauce, or other meats.