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2 tablespoons olive oil

1 – 2 tablespoons harissa (add more if desired)

2 teaspoons tomato paste

2 large red bell peppers, seeded and diced

1 medium onion, diced

4 - 6 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon sweet paprika

½ teaspoon turmeric

Kosher salt and freshly ground black pepper, to taste

2 28-ounce cans of diced or crushed tomatoes

6 eggs

Chopped fresh cilantro and/or flat-leaf parsley, for serving

Crumbled feta cheese, for serving

Labneh or Greek yogurt, for serving


1. Heat the olive oil in a large skillet over medium heat. Add the harissa, tomato paste, red peppers, onion, garlic, cumin, paprika, turmeric and a good seasoning of salt and pepper. Cook, stirring occasionally, until the peppers and onions have softened slightly, about 10 minutes. Add the tomatoes, bring to a simmer and cook until the sauce has thickened slightly, about 10 minutes longer. Make six little indentations in the sauce and carefully crack an egg into each. Simmer gently until the whites are gently set and the yolks are still wobbly; this will take around 10 minutes. Keep watch, for the eggs can go from being undercooked to overcooked rather quickly. Remove the skillet from the heat and let stand for a few minutes. Serve the eggs in the sauce, topped with cilantro and labneh.

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