Adapted slightly from Yotam Ottolengi and Sami Tamimi, Jerusalem

Serves 2 to 4

Best vegetarian main dish forever and ever.


  • 1 Tbs olive oil
  • scant 1 Tbs harissa (less if you don't like spicy food)
  • 1/2 Tbs tomato paste
  • 1 large red pepper, 1/4" dice
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 2-3 large tomatoes chopped (2 1/2 cups, 400 g) or 1 can diced tomatoes
  • 4 eggs
  • salt
  • feta (optional)
  • labneh or greek yogurt and naan or pita for serving

Heat oil in a large skillet over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a little salt. Stir and cook until the peppers soften, about 8 minutes.

Add tomatoes and bring to a gentle simmer and cook another 10 minutes until you have a pretty thick sauce. Season sauce with salt.

Use your spatula to make 4 wells in the skillet of sauce and gently break one egg into each well. Use a fork or chopstick to swirl the egg whites into the sauce a bit. Gently simmer for another 8-10 minutes until the egg whites are set but the yolks are still runny.

Remove from heat and spoon onto separate plates. Sprinkle with a bit of feta if using. Serve with labneh and naan.

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