This is a fabulous egg dish from Egypt. It is also served in other parts of the Middle East, generally for breakfast. Today I served it for lunch and this is my take on it.
For three eggs
1- In a pan, place some olive oil and add: two large garlic cloves sliced, four medium tomatoes cut roughly, one large bell pepper sliced (I used an orange one), about three centimetres of fresh ginger root cut in slices, one tablespoon of cumin, some salt and a handful of fresh mint.
2- Cook for at least 30 minutes on low fire covered.
3- Break three eggs on top and cover again. Cook until the eggs are of wanted consistency. I like them a little bit liquid.
Serve with fresh bread, making sure you dip it in the egg and the sauce. I like to add some hot peppers (Chile de árbol) on top of mine.