Ingredients
2 bell peppers, cored and thinly sliced
1/2 small onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
2 garlic cloves, smashed
1 Fresno chile, sliced
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved (about 2 cups)
4 large eggs
Fresh herbs, such as mint and cilantro, for serving
Strained yogurt such as Greek yogurt, for serving
Preparation
In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.
