EGG TAGINE WITH OLIVES, ONIONS AND CILANTRO

3 tomatoes, peeled, seeded and coarsely chopped
20 green olives, pitted
2 tablespoons olive oil
2 onions, finely chopped
1/2 teaspoon sugar
2 cloves garlic, minced
1 bay leaf
8 eggs
1/4 cup minced cilantro (plus additional for garnish)
2 teaspoons ground cumin
Salt and freshly ground black pepper (to taste)
warm crusty bread (for serving)

Place the tomatoes in a colander to drain.

Meanwhile, bring a small saucepan of water to a boil. Add the olives and blanch for 1 minute. Drain and set aside to cool slightly. When cool enough to handle, coarsely chop the olives; set aside.

Heat the oil in a medium skillet over medium-high heat. Add the onions, olives and sugar and cook, stirring occasionally, for 8 to 10 minutes.

Add the drained tomatoes, garlic and bay leaf and, using a fork, mash the tomatoes and olives slightly. Simmer the mixture, uncovered, stirring occasionally, until the liquid evaporates, 15 to 20 minutes. Remove and discard the bay leaf.

Meanwhile, in a medium bowl, combine the eggs, cilantro, cumin and salt and pepper to taste. Set aside.

When the liquid has evaporated from the tomato-olive mixture, add the egg mixture to the simmering sauce and cook, stirring gently, just until the eggs set.

Carefully transfer the mixture to a serving dish and garnish with cilantro leaves. Serve immediately with warm crusty bread.

Servings: 4-6
Adapted from source: Cooking at the Kasbah by Kitty Morse and Laurie Smith