Ingredients
- 3 tbsp olive oil
- 1 tbsp harissa paste
- 2 tbsp tomato paste
- 1 28oz can of diced tomatoes
- 1 large onion, chopped
- 2 large bell peppers, chopped
- 4 cloves garlic, minced
- 8 large eggs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp fresh parsley, chopped
- ¼ cup Go Raw Italian Herb Salad Toppers
- Salt & pepper
Directions
- Heat the olive oil in a large frying pan over medium heat, add the onion, and cook until soft, about 5 minutes. Add harissa, tomato paste, bell peppers, garlic, cumin, and ¾ 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 another 10 minutes until you have a thick sauce. Salt & pepper to taste
- Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny.
- Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. Garnish with parsley and Salad Toppers, and serve with bread or couscous.
Recipe by Valerie Popelka; Photo by Dana Plucinski
