Slice the onions thinly and mince the garlic for maximum flavour.

Heat olive oil in a large skillet over medium. Add onions and garlic, sauté until translucent and softened (about 5-7 minutes).

Slice fresh peppers into rings or strips, or use frozen ones (thawed and drained). Cook for another 5 minutes, stirring often.

Chop tomatoes (keep the seeds!) and add them to the pan. Simmer for about 10 minutes, until the vegetables are tender and the mixture is saucy.

Stir in salt, pepper, paprika, and coriander. If the mixture seems dry, add up to half a cup of water. Taste and adjust seasoning.

Use a spoon to create 3 small wells. Crack an egg into each. Cover and cook on low heat for 5-8 minutes, depending on how runny you like your yolks.

Sprinkle with chopped parsley if you like. Serve right away with your favourite bread, matlouh, crusty baguette, or warm pita are all perfect.