(serves 4 to 6)

You need:

  • 3 tbsp olive oil, plus more for drizzling
  • 1 green bell or other bell pepper (i used a red one, chopped into 1-inch
  • pieces
  • 1 bay leaf
  • 1 medium onion, diced
  • 3 cloves of garlic, thinly sliced
  • 2 tsp harissa
  • 1/2 tsp salt, plus extra for seasoning
  • 1 tsp freshly ground black pepper, plus extra for seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp fennel seeds, crushed
  • 3/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 pound ripe tomatoes, cored and diced
  • One 14-ounce can diced or crushed tomatoes
  • 2 tbsp tomato paste
  • 6 eggs (I could only fit 4)
  • 1/2 cup chopped fresh parsley leaves

How to make it:

1. In a wide skillet, heat the olive oil over medium-high heat. Add the pepper, bay leaf, onion, and garlic and cook for 5 minutes, until the onion is soft and wilted. Add the harissa, salt, pepper, paprika, fennel, cumin, and coriander. Cook for a minute, stirring constantly, to release the fragrance.

2. Add the ripe and canned tomatoes and the tomato paste, and reduce the heat to medium. Cook for 12 to 15 minutes, until the sauce has thickened.

3. With the back of a spoon, make six indentations in the sauce. Crack an egg into each indentation. Season the eggs with salt and pepper, and drizzle with olive oil. Cover, reduce the heat to a simmer, and cook until the eggs are done to your liking, 10 to 15 minutes. Garnish with the parsley, and serve.

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