Israeli baked eggs with lamb kidneys in brandy

Ingredients

• 6 extra-large eggs
• 1 onion
• 1 sweet red pepper
• 4 cloves garlic
• 2 cans tomatoes
• 5g freshly ground cumin
• 5g ground paprika
• Generous pinch of cayenne or a drop per egg of Red Tabasco
• Crème fraiche on demand
• Salt, black pepper to taste
• Fresh dhania leaves
• 3 tablespoons extra virgin olive oil
• 6 lamb kidneys
• 3 tablespoons of butter
• Freshly ground black pepper
• 50ml brandy