Photo by BLB
BLB's Notes:
2 tablespoons olive oil Ask a question about this ingredient
2 onions Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
2 red peppers Ask a question about this ingredient
1 large can tomatoes Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 teaspoon harissa Ask a question about this ingredient
Cut the onion in half lengthwise and then lay flat and cut into thin 1/2 rings. mince the garlic and slice the red pepper into thin strips. Saute all of the above in a hot pan in the olive oil adding salt and pepper to taste. You can also add some dried red pepper or harissa at this point if you like spicy food. When the vegetables are soft add in the canned tomatoes and their juices, crushing the whole tomatoes with your hands as they go in. Let the mixture stew for 1/2 hour or so til it comes together and tastes delicious. Then break each egg gently setting it whole on top of the tomato base . Now cover and let the eggs cook to your desired doneness. This can be served right out of the pot for a homey supper and served with warm pita bread and salad.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
