1 large onion, thinly sliced

2 tablespoons (30 ml) olive oil

3 cloves garlic, finely chopped

1 tablespoon (15 ml) fresh ginger, grated

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground turmeric

1 can 19 oz (540 ml) diced tomatoes

Salt and pepper

4 eggs

3 tablespoons (45 ml) fresh cilantro, chopped

In a large skillet, soften the onion in the oil for about 3 minutes. Add the garlic, ginger, cumin and turmeric and cook for 2 minutes.

Add the tomatoes, bring to a boil and simmer for 3 minutes. Season with salt and pepper. Reduce the heat to low and dig four wells in the tomatoes. Break one egg in each. Cook slowly until the egg white is cooked. Sprinkle with cilantro, generously season with pepper and serve.

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