Follow these steps for perfect results
olive oil
harissa
homemade
tomato paste
red peppers
diced
garlic
finely chopped
ground cumin
tomatoes
chopped
eggs
egg yolks
labneh
salt
Warm olive oil in a large frying pan over medium heat.
Add harissa, tomato paste, diced red peppers, finely chopped garlic, cumin, and salt.
Sauté for about 10 minutes, until the peppers soften.
Add chopped tomatoes (fresh or canned), bring to a gentle simmer.
Cook for another 10 minutes, or until the sauce has thickened.
Make eight small dips in the sauce.
Gently break 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 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 running.
Remove from the heat, leave for a couple of minutes to settle.
Spoon into individual plates and serve with labneh or yogurt.
Expert advice for the best results
For a richer flavor, roast the red peppers before dicing.
Adjust the amount of harissa to your desired level of spiciness.
Garnish with fresh cilantro or parsley for added freshness.
Everything you need to know before you start
10 minutes
The tomato sauce can be made a day ahead.
Spoon into bowls, topped with labneh or yogurt, and garnished with herbs.
Serve with warm pita bread.
Serve with a side of hummus.
Serve with a dollop of labneh or yogurt.
Complements the spice and acidity.
A refreshing counterpoint to the richness of the dish.
Discover the story behind this recipe
A staple breakfast dish, often shared amongst family and friends.
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