• 1 Medium onion (chopped)
  • 2 bellpeppers (julienned)
  • 3 tomatoes (or a can of chopped tomatoes)
  • 4 eggs
  • 1 teaspoon harissa (or more!!)
  • 1 teaspoon ras al hanout (or your favorite mix of spices, cumin, turmeric)
  • 1 bunch lovely herbs (parsley & coriander)


Step 1
Heat the oil in a pan on medium fire, add the onion and cook for five minutes.
Step 2
Once the onion is softened, add the stripes of red and yellow bellpeppers and cook for 7-8 minutes or until the peppers start to soften as well.
Step 3
Add the ras el hanout (or spices), the spoon of harissa, and the chopped tomatoes. Stir thoroughly.
Step 4
Cook for 5-6 minutes until the sauce becomes thicker, taste and add sugar to regulate acidity if needed. Season with salt and pepper.
Step 5
Crack the eggs directly in the sauce and keep cooking until they are done (it's best when the yolks are all goey so 5-6 minutes should ne enough).
Step 6
Variation: just after adding the eggs, you can sprinkle a few green olives and some crumbled feta and finish it 5 minutes in an oven. Just make sure you don't overcook the eggs!!
Step 7
Sprinkle with the chopped herbs, serve piping hot with warm pitas, and dive in!