Ingredients
• ¼ cup (60ml) olive oil
• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 4 courgettes, chopped, optional (or mushrooms if you prefer)
• 1 tbsp (15ml) harissa paste
• 1 tsp (5ml) paprika
• ½ tsp (2½ml) cayenne pepper/chilli flakes
• 2 cans (410g each) chopped tomatoes
• Pinch sugar
• 2 tbsp (30ml) chopped fresh parsley
• 6-8 eggs
• Pita bread wedges, toasted, to serve
Preparation method
- Heat oil and fry peppers, onion and garlic, until onions are tender and golden brown.
- Add courgettes, and fry for a few minutes.
- Add harissa paste, paprika, cayenne pepper/chilli flakes, chopped tomato and sugar.
- Simmer for 10 minutes, and then remove from heat.
- Stir in the parsley, and adjust seasoning.
- Make hollows in the sauce, and then break an egg into each hollow.
- Cover the saucepan with a lid.
- Place in a preheated oven at 180°C for 10-15 minutes, or until the egg whites are cooked through but the egg yolks are still runny.
- Serve with toasted pita bread.