§1 This recipe is meant to be eaten in the pan, so use either stainless steel or cast iron.
§2 Finely chop about half an onion, half a head of garlic, a couple carrots and a couple celery stalks. If you don't have carrots you can add more white vermouth later on to add more sweetness. If you don't have celery you don't really need a replacement - the recipe will work with just onion and garlic if need be.
§3 First cook the onion, celery and carrots together in olive oil. After they're well-cooked, add the garlic, being careful not to burn it. When the garlic is close to your desired level, add enough crushed tomato sauce to cover the vegetables. You can add a little more if you want your sauce to be more tomato flavored. Add the cumin at the stage as well. The tomato sauce doesn't need to be cooked for too long, but some cooking will add flavor.
§4 Mix some paprika with 3oz of white dry vermouth until its emulsified. When the tomato sauce is cooked enough, add the mixture in. If you're not using carrots you can add more white dry vermouth for extra sweetness.
§5 After some the vermouth is cooked, add a can of beans into the pan, including the liquid. The liquid should also add enough salt for this dish, extra salt shouldn't be necessary. Cover the pan with a lid, and let cook until the beans are soft. Add mitmita at this stage - it can be a difficult spice mix to get, but it's incredibly delicious. You don't need to add too much mitmita, just enough to add some heat. If you don't have mitmita you can add some cayenne pepper instead.
§5 When the beans are soft enough and the dish is near complete, drop a few eggs into the sauce. The eggs will take a little while to cook, but will continue to cook after the pan is off the heat. It can be hard to keep the egg yolks from hardening. It may take a couple tries to get it right, pay attention to the rate at which the egg cooks.
§6 When the pan is off the heat and cool enough, enjoy the Morning Stew. It can be eaten plain or with some delicious bread.