Rinse the pepper before wrapping in parchment paper and placing on a baking sheet. Roast in the oven at 200° until the skin turns black (20-25 minutes).
Leave to cool, peel, cut in half and remove the seeds before cutting into strips (the pepper can be prepared in advance or frozen and used without being thawed).
Cut the onion into thin slices or small cubes and mince the garlic. Sauté at medium heat (to avoid them browning) in a frying pan with the olive oil. Add the spice mix, candied lemon, tomatoes, salt and pepper.
If you're using fresh tomatoes, blanch (optional), cut into cubes and add to the frying pan.
Simmer for 20 minutes until the water has evaporated from the tomatoes, particularly when using fresh ones.
Just before serving, break the eggs into the frying pan, add salt and pepper and cook, covered, on medium heat for 5 minutes, before sprinkling with finely chopped coriander and a pinch of spice mix.
To be eaten hot with toasted bread.
Recipe developed by ©Catherine Kluger - Photo credit ©Guillaume Czerw