Originally from Tunisia, this breakfast (and sometimes lunch) dish of eggs simmered in spicy tomatoes has become wildly popular across Israel. We've been hooked on this one-skillet dish since our first bite. The smoky and spicy flavors of harissa, a traditional North African spice blend (this one is our favorite), adds a wonderful depth to this simmered egg dish. It's easy, full of flavor and perfect any time of day!
Adapted from Jerusalem: A Cookbook
2 tablespoons olive oil
2 tablespoons harissa
2 teaspoons tomato paste
2 cups roasted red peppers, cut into strips
4 coves garlic, mashed
1 tsp ground cumin
5 cups canned chopped tomatoes, drained
4-8 large eggs (depending on how many eggs each person desires)
Fresh parsley for garnish
Heat olive oil in a large sauté pan over medium heat. Add all ingredients except for eggs and yogurt and season to taste with salt. Cook until sauce thickens, about 10-15 minutes.
With the back of a spoon, make 4-8 little dents in the sauce for the eggs. Break an egg into each dent. Using a fork, gently swirl the egg whites a bit with the sauce. Simmer for 8-10 minutes or until the whites have set but the yolks are still runny.
Remove from heat and let set for a couple of minutes. Spoon onto plates and garnish with fresh chopped parsley.