Moroccan Eggs - cooking recipe

Ingredients

600 g ripe tomatoes
4 tablespoons olive oil
6 green onions
4 garlic cloves, sliced
1 teaspoon cumin seed, roughly ground
1 pinch cayenne pepper
1 teaspoon sugar
4 eggs

Preparation

Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
Simmer for a further 2 minutes, or until the eggs are cooked how you like them.