Harissa Tomato Eggs in a Skillet

Method

1. 1

   Step 1: Warm the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook, stirring now and then, until soft and just starting to color at the edges, about 8 minutes.

2. 2

   Step 2: Stir in the garlic, harissa, cumin and paprika and cook for 1 minute, until the spices smell toasty and the oil turns a deep orange.

3. 3

   Step 3: Pour in the hand-crushed tomatoes with their juice and the cherry tomatoes. Simmer briskly for 10 to 12 minutes, until the sauce is thick enough that a spoon dragged through it leaves a trail that slowly closes. Season with salt.

4. 4

   Step 4: Use the back of a spoon to press 6 shallow wells into the sauce. Crack an egg into each well and sprinkle the eggs with a little salt.

5. 5

   Step 5: Lower the heat to medium-low, cover, and cook for 6 to 8 minutes, until the whites are opaque and set but the yolks still jiggle when you nudge the pan.

6. 6

   Step 6: Take the skillet off the heat, scatter over the parsley and plenty of cracked pepper, and serve straight from the pan with thick slices of bread.

• #vegetarian
• #one-pan
• #spicy
• #brunch