Ingredients:
2 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 Tbsp harissa
1 Tbsp tomato paste
4 garlic cloves, minced
1 tsp cumin
5-6 fresh tomatoes, diced
OR
1 28-ounce can whole tomatoes
6 eggs
fresh cilantro/parsley
Optional:
- crumbled feta cheese
- plain yogurt
- dukkah
Instructions:
1. Heat oil in large skillet over medium heat. Add onion and bell pepper, cook until soft. Stir in garlic, harissa, tomato paste, cumin, cook for another minute until fragrant.
2. Pour tomatoes into the skillet, breaking up with spoon. Season with salt and pepper, simmer for 10 minutes.
3. If adding prawns, cooked meatballs, or chickpeas, add and warm in the sauce for a few minutes.
4. Make wells in sauce and crack an egg into each, cover and cook until done to liking.
5. Sprinkle with cilantro and parsley; add optional toppings.
Serve hot with crusty bread or pita.