In Kenya they call it "Mayayi Shaki Shuka," and it is the equatorial version of an ancient dish of Persian origin, called Shakshuka and now also very popular among the Berber tribes of North Africa. It is a poor egg-based but very tasty dish that has its variations and is often accompanied in Kenya by chapati or Indian naan.

Ingredients for 2 persons:
Vegetable oil, 3 blanched tomatoes or half a can of peeled tomatoes, 4 eggs, 2 cloves of garlic finely chopped, 1 medium onion chopped coarser, a diced bell bell pepper, a teaspoon of paprika, a teaspoon of cumin, a pinch of chili powder, salt and pepper to taste. For those who like it, chopped cilantro or fresh parsley.

Preparation:
In a skillet, heat 2 tablespoons vegetable oil over medium heat. Add the onion and bell bell pepper and cook for 5 minutes. Add the garlic and spices and cook another minute, until golden brown. Pour the tomatoes and ¼ cup water into the pan and mash the blanched or peeled tomatoes with a spoon. Season the mixture with salt and pepper and bring the sauce to a boil.
With a wooden cooking ladle make small wells in the sauce and crack the eggs into each of the separate wells. Cover the pan and cook for 5 to 8 minutes, or until the eggs are cooked through.
Garnish with chopped cilantro or parsley and accompany preferably with chapati or naan.