Shakshuka (eggs cooked in spiced tomato sauce), personal size

Heat olive oil in a pot, not too hot (low smoke point), and add chopped onion with some salt to draw out liquid and soften it faster.

Grind pre-toasted cumin seeds and coriander seeds fresh.

Cook the onion, stirring now and then, until soft and translucent; add chopped garlic and green bell pepper and cook a few more minutes.

Add the ground cumin and coriander, smoked paprika and cayenne; stir so the spices get into the oil.

Add unsalted canned diced tomatoes, plenty of black pepper and a splash of water rinsed from the can, leaving it a little thinner than wanted.

Simmer at least 20 minutes so the flavors come together.

Taste; season with a dash of fish sauce and, if too sharp, a touch of sugar.

Put about a cup of the sauce in a six-inch pan over low heat and get it hot and bubbly.

Make a hole, drop in an egg cracked into a bowl first, and push the sauce aside so the white slips underneath.

Cover and cook at a slow bubble about five minutes for runny eggs, seven or eight for firmer; turn off the heat as it keeps cooking.

Top with cilantro and any toppings wanted -- olives, anchovies, goat cheese or feta. Serve with toasted sourdough.