this, some historians reckon it was invented during the Ottoman Empire. I think that may have been a very long time ago, so I was pleased to keep the tradition going strong for those guys. I found a really good recipe on Smitten Kitchen , one of my favourite food blogs, and got to work. A few tweaks to the original concoction would hopefully take this breakfast to the next level. Here's what I did: I diced up a red onion, cut up two little chilli peppers (seeds and all) and fried on a medium heat in a large frying pan, in a healthy dose (1/4 cup) of olive oil, for five mins. You can add green peppers too if you fancy but I didn't have any. Then I added the garlic with a teaspoon of cumin, a tablespoon of paprika, and a shake of garlic pepper, and cooked for another minute or two before adding the tomatoes -- which I had poured into a bowl before hand and smushed with my (clean) hands to make smooth. I left it all to simmer on a low heat for 15 or so minutes. Then I cracked four eggs on to the surface of the tomatoes. Using a little spoon, I poured tomato mixture over the eggs white, but not the yolks, to help them cook and become all delicious. I then placed a plate over the mixture -- 'cos I didn't have a lid for the frying pan -- and left