Note: it’s pretty versatile - easily can be adjusted. The core is just spice, tomatos and eggs.
Ingredients
- 2 tbsp olive oil
- small red onion or 2 x shallots
- 2 tbsp harissa paste
- 2 tsp tomato puree
- 4 tsp muscovado sugar
- 2 large red peppers (diced)
- 4 minced garlic gloves
- 1 tsp ground cumin
- 2 bay leaves
- 800g tomatos
- 4 eggs
- 120g labneh or feta
- bunch of corriander
- salt
nb: feel free to add carrots, courgettes, spinach etc.
Prep
Heat the oil. Gently simmar the onions. Fry the harissa in the oil. Fry the tomato puree and garlic. Add the sugar, bay leaves, cumin, tomatos and salt. Simmer uncovered until cooked thru. Put a lid if it runs low on liquid. Can cook for 30mins - ideally 3 hours - up to you :)
Make 4 small wells in the sauce. Crack the eggs into the wells. Cook gently til eggs are cooked, then serve. Throw some chopped corriander on top.