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Loading...This rustic Tunisian skillet layers silky sweet peppers and slow-cooked tomatoes seasoned with harissa, cumin, and caraway, then finishes with eggs poached right in the sauce. It is bold, smoky, and gently hot, traditionally scooped up with hunks of crusty bread for breakfast or a light supper.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 16 gFat
- 3 gSaturated Fat
- 22 gCarbs
- 6 gFiber
- 11 gSugar
- 12 gProtein
- 470 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 140 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the vegetables
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 4 garlic cloves, finely chopped
- 1 large red bell pepper, cored and sliced into 1 cm strips
- 1 large green bell pepper, cored and sliced into 1 cm strips
- 1 fresh red chili (such as baklouti), seeded and finely chopped
For the spiced tomato base
- 1 tsp ground cumin
- 1 tsp ground caraway seeds
- 1 1/2 tbsp Tunisian harissa paste, plus extra to serve
- 2 tbsp tomato paste
- 4 ripe tomatoes, grated on the coarse side (about 500 g), or 1 can (400 g) crushed tomatoes
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
For the eggs and serving
- 4 large eggs
- 1 tsp preserved lemon paste or 1 tbsp fresh lemon juice
- 1 tbsp warm water, if needed
- Crusty bread, for serving
- Extra harissa, for the table
Directions
- Heat the olive oil in a 25 cm cast-iron skillet or heavy pan over medium heat. Add the onion and a pinch of salt and cook for 6 to 8 minutes, stirring, until soft and translucent.
- Stir in the garlic, both bell peppers, chili, cumin, and caraway. Cook 8 to 10 minutes, stirring occasionally, until the peppers soften and begin to caramelize at the edges.
- Add the tomato paste and harissa paste, stirring constantly for 1 to 2 minutes until the mixture turns deep brick-red and smells toasty.
- Pour in the grated tomatoes, season with salt and black pepper, and bring to a gentle simmer. Cook uncovered for 8 to 10 minutes, until the sauce thickens enough to mound on a spoon. Splash in a little water if it reduces too quickly.
- Use the back of a spoon to make 4 shallow wells in the sauce. Crack one egg into each well and dot the preserved lemon paste around the pan.
- Cover the skillet with a lid (or a sheet of foil) and cook over low heat for 5 to 7 minutes, until the egg whites are just set but the yolks remain runny.
- Remove the lid, scatter the parsley over the top, and slide the pan off the heat. Let rest 2 minutes so the flavors settle and the eggs finish gently.
- Serve straight from the skillet with torn bread for dipping, passing extra harissa at the table so each person can adjust the heat.
Cook’s Notes
- True Tunisian harissa is smokier and hotter than the North African jarred blends commonly sold; choose one that lists chili peppers as the first ingredient and adjust to taste.
- Grating the tomatoes on the coarse side of a box grater and discarding the skins gives a silky, rustic sauce that clings to bread better than diced tomatoes.
- For a heartier dinner version, stir in a drained 400 g can of cooked chickpeas with the tomatoes, or nestle 150 g of sliced cooked merguez into the sauce 5 minutes before adding the eggs.
- If your skillet has no lid, drape a sheet of aluminum foil loosely over the top to help the egg whites set while keeping the yolks soft.
- The pepper-tomato base keeps well in the fridge for up to 3 days and makes a versatile sauce for grilled fish, spooned over couscous, or tossed with short pasta.
