Tunisian Fried Peppers and Eggs

Combine the minced garlic, caraway seeds, and a small amount of salt in a mortar or against the side of a bowl to create a paste.

Heat 1 tablespoon of olive oil in a skillet over medium heat and gently stir in the chile peppers; cook and stir until they have softened, approximately 5 minutes. Set the cooked peppers aside for later use. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until they are soft and the tomatoes have begun to break down, roughly 5 more minutes. Combine the cooked pepper and tomato mixture with the softened peppers. Stir in the garlic paste and caraway seeds. Divide the vegetable mixture onto individual plates or a serving platter.

Heat the remaining oil in the skillet. Cook the eggs until the whites are set and the yolks reach your desired consistency, approximately 2 to 3 minutes for runny yolks and 4 to 5 minutes for fully set yolks. Place the cooked eggs on top of the vegetable mixture and season to taste with salt and pepper, adding as much or as little as desired.