Start by browning your cumin and cilanro seeds and then the onions in the tagine with olive oil; once they become translucend, add the spices.
In another pan, roast your belly pepper cut in half with a good amount of olive oil. once roasted, place in a plastic bag. Leave it for few minues then peal it and smash it.
In your tagine, add a glass of water and your borthn hten tomato puree and your smashed pepper. Season with salt an pepper. Add your diced tomatoes and leave few dices to dress your plates. Add the cilantro leaves.
Form four pockets in your preparation and crack your eggs. Leave it to simmer for 10 minutes cover.
Dress in a plate with few pistachios, dices tomatoes, cilantro leaves, feta cheese, lemon zest and a bit of olive oil. Finish with salt and pepper