From: Owner Yasser Mirza, Sound Bites, Boston. Yield: 1-2 servings.
½ medium-sized onion
½ medium-sized tomato
½ medium-sized pepper
1 Tbsp. olive oil
3 eggs
½ tsp. cumin
Dice equal amounts of onion, tomato and pepper, about ¾ cup total. Heat 1 Tbsp. oil in a skillet over medium heat. Saute vegetables until just tender. Drop eggs one-by-one into skillet on top of vegetables. Cover pan and continue cooking an additional 7 minutes, or until eggs are cooked firmly and are done. Vegetables will be tender-crisp and brown. Transfer skillet contents to plate. Sprinkle with cumin. Serve with bagel or toast and hash browns. Enjoy.