Categories: Egg Dishes

Ingredients

• 2 Tbsp. olive oil
• 2 red bell peppers, cored and sliced
• Salt and ground black pepper
• 1/2 onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 to2 Tbsp. harissa
• 2 Tbsp. tomato paste
• 1 tsp. ground cumin
• 2 cups chopped tomatoes ( about 3)
• 1/2 tsp. pimento de la Vera (smoked paprika)
• 4 eggs
• 2 Tbsp. chopped cilantro
• Labneh or Greek yogurt

Directions

1. Heat the oil in a skillet over medium heat. Add the sliced peppers, salt and pepper lightly and cook, stirring frequently, until the peppers have wilted and begun to soften, about 5 minutes.
2. Add the onion and cook until it has softened, about 5 minutes, then add the garlic and continue cooking until that becomes fragrant, about 1 minute.
3. Add the harissa, tomato paste and cumin and cook until the mixture becomes richly fragrant, about 3 minutes. Add the chopped tomatoes and the pimento and cook until the mixture forms a thick sauce, about 7 minutes. Season to taste with salt and pepper and add more harissa, if desired.
4. using the back if a spoon, make 4 depressions in the sauce and crack an egg into each. Sprinkle lightly with salt, cover the pan and cook until the eggs are set, about 10 minutes.
5. Sprinkle chopped cilantro over the top and serve immediately, with Labneh or Greek yogurt.

6. Note: Harissa from different sources can vary in heat; taste before adding and adjust accordingly.

Email to a friend | Print this recipe | Back