eggs cooked in tomatoes

olive oil
1/2 of a medium onion
2 cloves garlic
2.5 cups diced tomato (I used canned, would have been better with fresh)
1 tsp ground cumin
1 tsp paprika
1 tsp salt
cayenne to taste
4 eggs

Saute onion until translucent, add garlic and cook another ~30 sec.  Add tomato, cumin, paprika, salt and cayenne and cook until fairly thick and juice is boiled off (~10 mins uncovered), make 4 divets in the tomato and crack an egg in each one.  Cover and cook until firm.

adapted from all recipes.com