Asadillo manchego (sauteed peppers with tomato and hard-boiled eggs)

Put two eggs in a saucepan, cover with water by about half an inch, heat on high.

Cut four red bell peppers into thin strips, cutting around the seeds; thinly slice four garlic cloves; finely grate four tomatoes to about one cup.

When the water boils, cover, take off the heat and leave 10 to 11 minutes for hard-boiled eggs.

Heat a large fry pan over medium with 60 ml extra virgin olive oil a couple of minutes; add the peppers and garlic and coat in the oil.

Saute 8 to 10 minutes, stirring every minute or so, until the peppers are tender.

Stir in 1/2 tsp ground cumin.

Add the grated tomato; season with sea salt and black pepper (no sugar needed). Mix once, then simmer without stirring 5 to 10 minutes until slightly thickened.

Transfer to a serving dish, top with the halved hard-boiled eggs and garnish with fresh parsley.