- Serves: 2-4 servings
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- 5 c. Ripe Heirloom Tomatoes, finely diced
- 4 Large Eggs
- 3 Red Bell Peppers, thinly sliced
- 1 Yellow Onion, thinly sliced
- 3 Garlic Cloves, roughly chopped
- 1 tsp. Harissa Paste
- 1 tbsp. Tomato Paste
- 1 tsp. Cumin
- 2 tbsp. Olive Oil
- Salt & Black Pepper, to taste
- Toasted Bread (for serving)
Heat a large skillet on medium until hot, then add olive oil. When oil is hot, saute onions and peppers and just beginning to soften (about 5 minutes). Season lightly with salt and pepper, then add chopped garlic, stirring frequently to prevent burning. Stir in cumin, harissa, and tomato paste and cook for about 2 minutes, stirring contstantly.
Add chopped tomatoes with juice and raise heat to medium-high. Bring veggie mixture to a simmer, then cook for 10 minutes or until slightly thickened. Make four small divets in the sauce and crack in eggs, dropping into prepared spaces. Continue cooking until eggs are lightly set but still runny, about 8 to 10 minutes. Serve with toast for soaking up egg yolk and sauce!