Serves 4
• 4 medium vine tomatoes
• 3 tbsp olive oil
• 2 red peppers (capsicums), halved, cored and seeds removed, and sliced
• 3 cloves garlic, peeled and sliced
• ¼ tsp harissa powder
• ¼ tsp ground cumin
• ¼ cup pimiento-stuffed olives, drained, optional
• Salt and freshly ground black pepper
• 4 medium (size 6) free-range eggs
• Hot buttered grainy or sourdough toast
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).
