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  • 2 tablespoons olive oil

  • 1 teaspoon harissa

  • 2 teaspoons tomato paste

  • 2 large red peppers, diced in 1/4-inch pieces

  • 4 cloves garlic, finely chopped

  • 1teaspoon ground cumin

  • 5 cups very ripe tomatoes, chopped

  • 6 large eggs, plus 4 egg yolks

  • 1pinch salt



In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.

Make six little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve.

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