Tunisian eggs with tomatoes, harissa and red peppers
Photo by Doug Sherring
- Skin tomatoes, then chop coarsely.
- Heat olive oil in a large frying pan over medium heat, add peppers and cook for 10 minutes until wilted. Add garlic, harissa and cumin, cook for a minute, then add tomatoes and olives. Cook for 3-4 minutes, until tomatoes have wilted. Season with salt and black pepper.
- Make four indentations in the pepper and tomato sauce. Break eggs one at a time into a ramekin and transfer them into the hollows. Season with ¼ of a tsp of salt and black pepper to taste and cover with a lid. Cook for several minutes until egg whites are just set but yolks are not yet firm (or cook eggs to your liking).
- Take to the table in the pan and serve immediately on heated plates with hot buttered toast.