Ingredients

• 1/2 tsp salt
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp harissa
• 4 cloves garlic, finely chopped
• 2 tsp tomato paste
• 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
• 2 cups (300 grams, eq. to 2 large) red peppers, diced in 1/4-inch pieces
• 4 large eggs, plus 4 egg yolks
• 1/2 cup (120 grams) labneh or thick yogurt

Directions

Prep

1. Finely chop the garlic
2. Dice the red peppers into 1/4-inch pieces
3. If using fresh tomatoes, roughly chop them into bite size pieces

Get cooking

1. In a large frying pan over medium heat, warm the olive oil, adding the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt once shimmering. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each int its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. Serve with the labneh or yogurt.