3 tablespoons olive oil
1 large onion, thinly sliced
5 garlic cloves, finely chopped
4 Roma tomatoes, finely diced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon salt
1 13 1/2-ounce can coconut milk
1/2 cup water
8 large eggs
In large frying pan, heat oil and sauté onions till golden.
Add garlic, tomatoes and peppers and sauté until peppers are soft.
Add spices, coconut milk and water, stir well until sauce is thick.
For each egg, create a well in sauce, crack egg into glass, then gently slip into pan.
Cover pan and cook on low heat until egg whites are set but yolks are still runny.