Ingredients
- 2 tbsp olive oil
- 2 tbsp harissa
- 2 tsp tomato paste
- 2 large red peppers diced (2 cups)
- 4 cloves garlic finely chopped
- 1 tsp cumin ground
- 5 large tomatoes very ripe
- 4 large eggs
- 4 large egg yolks
- 1/2 cup greek yogurt (or any thick yogurt)
Servings: people
Instructions
- Heat the olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
- Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the yogurt.
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