Shakshuka

Chop the red pepper and the hot pepper, discarding the hot pepper's seeds.

Cut the end off the onion, halve it, make vertical cuts, then horizontal cuts, and chop.

Cut the tip off two garlic cloves, peel and chop them.

Heat a deep skillet on maximum, add olive oil and wait until it shimmers.

Add the onions, peppers and garlic and cook without stirring until the vegetables begin to char in spots and soften.

Add paprika and cumin, then the tomatoes crushed by hand.

Immediately reduce the heat and simmer about 10 minutes.

Add salt and the cilantro.

Make three wells in the sauce with a large spoon, crack an egg into each and spoon a little sauce over the whites, taking care not to break the yolks.

Season the eggs with a little salt, cover, and cook on the lowest setting until the whites are barely set and the yolks still runny, checking after 5 minutes.