1 medium onion, diced (red or sweet onions are best)
1 clove of garlic, minced
1 bell pepper, finely chopped (original recipe calls for green, but I used yellow and it was fine)
2 ripe tomatoes, diced and de-seeded (ok, so when I started to make this, I was out of tomatoes, so I used about half a cup of mild salsa and it worked great)
2 tbsp chopped cilantro
8-10 kalamata olives
Salt, fresh ground pepper to taste
In a large fry pan that can be covered Sauté the pepper and onion in olive oil over medium heat until tender, add the salt, ground pepper and garlic and sauté for one more minute. Add the tomatoes and 2 tbsp of water to the pan, cook until soft. Meanwhile whisk 6 of the eggs together until light and fluffy, add the last two eggs without breaking the yolks. Pour the eggs over the vegetables, move the unbroken yolks carefully away from the middle of the pan. Sprinkle the cilantro, olives and 2-3 pinches of cumin around the top of the eggs. Reduce heat to low, cover and cook for 15 minutes or until the eggs are set.