Tunisian eggs with tomatoes, harissa and red peppers

Doug Sherring

Ingredients

4	Vine ripened tomatoes, medium
3 Tbsp	Olive oil
2	Red peppers, or capsicums; halved, cored and seeds removed, and sliced
3	Garlic cloves, peeled and sliced
¼ tsp	Harissa paste
¼ tsp	Ground cumin
¼ cup	Olives, pimiento-stuffed, drained, optional
4 medium	Eggs, size 6 (Main)
1 loaf	Bread, grainy or sourdough; sliced, toasted and buttered

Directions

1. Skin tomatoes, then chop coarsely.
2. 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.
3. 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).
4. Take to the table in the pan and serve immediately on heated plates with hot buttered toast.