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Ingredients
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1–2 fresh chili peppers, seeded and chopped (optional)
- 2 tablespoons harissa
- 8–10 juicy ripe tomatoes, coarsely chopped
- Salt and freshly ground black pepper
- 6–8 eggs (preferably organic or free range)
Preparation
- Heat the olive oil in a large deep skillet over medium heat. Add the garlic and chili and stir well. Stir in the harissa and sauté for a minute or so until fragrant, taking care not to burn it. Add tomatoes, increase the heat and cook for 3 to 4 minutes, until tomatoes have released some of their juices. Reduce heat, cover and simmer for 20 minutes. Season with salt and pepper, taste and adjust the seasoning. The sauce should be flavorful, spicy and fully cooked. Once eggs are added it is difficult to adjust the seasoning. Up to this point, the sauce can be made ahead and stored in the fridge for 3 to 4 days or frozen for up to a month.
- When ready to serve, bring the sauce to a boil. Then, with a spoon, create 6 to 8 craters in the sauce. Carefully crack the eggs, one by one, into each crater. Cook for 5 to 8 minutes, depending on how you like your eggs cooked. Serve immediately from the skillet, accompanied by soft white bread or challah.
- Recipe used with permission from Jewish Soul Food: From Minsk to Marrakesh by Janna Gur (Schocken Books, 2014). Photography by Daniel Lailah and food styling by Amit Farber.
Janna Gur
