Peel and chop the onions.
Cut the peppers into thin strips then cut the tomatoes into cubes.
Heat the olive oil in a pan.
Melt the onion and peppers.
Then add the diced tomatoes and the teaspoon of Ras El Hanout.
Let it cook over low heat.
At the end of cooking, add the chopped mint.
Add salt and pepper.
Then add the whole eggs.
Cook for a few minutes, until the eggs are cooked and the tomatoes are soft.
