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Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 1 tablespoon vegetable oil

  • 1/2 onion, finely chopped

  • 1 tablespoon tomato paste

  • 2 tablespoons harissa paste or 1 tablespoon smoked paprika

  • 3 medium garlic cloves, minced

  • 4 medium jarred roasted red peppers, small dice (about 1 cup)

  • 800g tinned tomatoes, chopped

  • 1 tablespoon salt

  • 1/4 cup finely chopped fresh parsley leaves

  • 4 large eggs

  • Pitta bread, flatbread or baguette, for serving


Step 1

Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds.

Step 2

Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

Step 3

Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pitta bread or baguette.


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