Wash and quarter the peppers, remove the stalk bases, white ribs and seeds, then cut them into strips. Peel and finely dice the onion and garlic. Heat up the olive oil a braising pan or deep frying pan. Sauté the onion, garlic and pepper for 2 minutes. Then add the harissa, tomato purée, cumin and paprika and continue frying for 5 minutes.

Add the chopped tomatoes, season with salt, pepper and cayenne pepper, cover the pan and leave to simmer over a medium heat for another 10 minutes. Make four dips in the tomato & pepper mixture and crack an egg into each one. Leave to simmer gently for another 8 to 10 minutes until the egg white is set but the yolk is still runny. Then sprinkle some chopped parsley over the pan and serve. Oven-baked pita bread makes a wonderful side.


  • 300 g red pepper
  • 1 red onion
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp harissa
  • 2 tbsp tomato purée
  • 2-3 tsp cumin (ground)
  • 1 tsp paprika (sweet)
  • 600 g chopped tomatoes (tinned)
  • sea salt
  • cayenne pepper
  • freshly ground black pepper
  • 4 eggs
  • parsley

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