For spiced tomatoes & eggs with roasted red peppers, heat 1½ tablespoons ghee in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in 1 teaspoon each of coriander seeds and cumin seeds and 2 crushed garlic cloves and cook for 1,5 minutes to let the flavours mingle. Top with 4 sliced tomatoes, then break over 8 eggs. Cover and cook over a medium heat for 6–8 minutes until the eggs are firm. Season, garnish with roasted red peppers from a jar, sliced, and scatter over a chopped small bunch of flat leaf parsley. Serve on buttered, toasted flatbreads.