Tunisian Eggs with Herb Yogurt from The Thrifty Veggie by Nicola Graimes

Ingredients

• ¼ tsp sumac (optional)
• 1 small handful of toasted chopped walnuts
• 2 tbsp chopped mint leaves, plus extra to serve
• 4 heaped tbsp chopped coriander/cilantro leaves
• 2 tsp thyme leaves or 1 tsp dried thyme
• 400 g /14 oz tinned chopped tomatoes
• 1 tsp soft light brown sugar
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp hot smoked paprika
• ½ tsp dried chilli flakes
• 150 ml /5 fl oz/scant ⅔ cup Wholemilk Yogurt or Greek yogurt
• 1 garlic clove, crushed
• 4 large eggs
• sea salt
• freshly ground black pepper
• crusty bread, to serve
• 1 large onion, finely chopped
• 3 tbsp olive oil
• 1 large red pepper, deseeded and chopped
• 3 garlic cloves, finely chopped