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Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion, halved and sliced
- 1 large sweet pepper, red or yellow, diced
- 3 large garlic cloves, minced
- 800 gr. ripe tomatoes, peeled, seeded and chopped, or an 800-gr. can tomatoes, drained and diced
- 1 ⁄2 tsp paprika, plus a little for sprinkling
- 1 ⁄2 tsp dried oregano
- Salt and freshly ground pepper
- Harissa (hot pepper paste) or hot sauce to taste
- 2 tbsp. chopped fresh coriander or parsley
- 4 large eggs
Details
Servings 4
Adapted from jpost.com
Preparation
Step 1
1. Heat oil in a large heavy skillet.
2. Add onion and sweet pepper and saute over medium heat for 7 minutes or until onion is golden.
3. Add garlic and cook over low heat for 1⁄2 minute.
4. Add tomatoes, 1⁄2 teaspoon paprika, oregano, salt and pepper. Bring to a boil.
5. Cook over medium heat, stirring often, for 10 minutes or until mixture is thick.
6. Add harissa and fresh coriander. Taste and adjust seasoning.
7. Shortly before serving, reheat sauce and make four hollows in it, each large enough to hold 1 egg.
8. Add 1 whole egg to each hollow and sprinkle each egg lightly with oil, salt, pepper and paprika.
9. Cover and cook for 4 to 5 minutes or until eggs are done to taste. Serve hot.
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