Eggs in Purgatory My Way

Ingredients:
Eggs (2 per adult, I used 5)
1 onion medium-large chopped
2 green chilies (seeded) and chopped
10-20 curry leaves torn
1lb of diced green bell pepper
4-5 cloves of garlic minced
28oz can of diced tomatoes
1 can of black beans
1/2 cup of water (or more)
1/2 tsp of cumin seed
1 Tbs of ground cumin
1 Tbs of ground paprika
1 tsp of curry powder
1 tsp of brown sugar
1/2 tsp of ground turmeric
1 tsp of chili flakes (or to taste)
1/2 tsp of dried oregano
2 Tbs of canola oil
salt to taste

Directions: 

Heat a large skillet (that has a lid to cover it) with 2 Tbs of oil on med-high heat.  When hot add the curry leaves, cumin seeds and allow to sizzle for 30 seconds.  Then add the onions, chili peppers, garlic and bell peppers.  Fry for 1-2 minutes.  Then add the ground spices and fry for another 30-45 seconds.  Add the can of diced tomato and water and salt to taste.  Allow all ingredients to simmer for 10 minutes.  Then add one can drained and rinsed of black beans.  Simmer for another 5 minutes. 

Once everything is seasoned to your satisfaction add a small handful of fresh minced Italian parsley to your sauce.  Now lower your heat to medium-low and you start can cracking your eggs into the pan. I would suggest you crack them one at a time into a small dish and slowly transfer them into the skillet to avoid getting any egg shell in the final dish.

Cover the pan with a tight fitting lid and allow the eggs to cook to your desired texture.   Sprinkle the entire dish with some more flat leave parsley and serve with toasted pita bread and other sides.  Enjoy.