Ingredients

• 4 tbsp olive oil
• 1 large onion
• 4 cloves garlic
• 400 g long green peppers (felfel)
• 600 g ripe tomatoes
• 1 tbsp tomato paste
• 1½ tbsp harissa
• 1 tsp ground caraway
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 120 ml water
• 8 eggs
• to taste salt
• to taste black pepper

Method

1. 01
   Prepare the vegetables Slice the onion thinly, chop the garlic, cut the green peppers into strips, and grate the tomatoes on the large holes of a box grater, discarding the skins.
2. 02
   Soften the onion Heat the olive oil in a wide, deep frying pan over medium heat, add the onion with a pinch of salt, and cook, stirring now and then, until soft and translucent.
3. 03
   Cook the peppers Add the green pepper strips and cook, stirring often, until they are soft and starting to colour at the edges.
4. 04
   Fry the spices Stir in the garlic, harissa, tomato paste, caraway, coriander and paprika, and fry for about one minute until fragrant.
5. 05
   Simmer the sauce Pour in the grated tomatoes and the water, season with salt and black pepper, and simmer uncovered on low heat, stirring occasionally, until the sauce is thick and the oil starts to separate at the edges.
6. 06
   Add the eggs Make eight small wells in the sauce with the back of a spoon and crack one egg into each well, then sprinkle the eggs with a little salt.
7. 07
   Poach the eggs Cover the pan and cook on low heat until the egg whites are set but the yolks are still soft.
8. 08
   Rest and serve Take the pan off the heat and let it stand for two minutes, then bring it to the table and eat straight from the pan.