Ingredients
- 1 Tbsp cilantro
- 1 Tbsp parsley
- 1 onion
- 4 tomato
- 1 red bell pepper
- 1 lemon
- 3 cloves garlic
- 2 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 Tbsp Harissa
- 1 Tbsp tomato paste
- 1/2 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 6 eggs
Directions
Mise en place
- Wash and dry cilantro, parsley, onion, tomato, bell pepper, and lemon.
- Mince cilantro and parsley.
- Dice onion, tomato, and bell pepper.
- Cut the lemon in half and squeeze juice into a small bowl.
- Peel and mince the garlic.
- Measure out the ingredients.
Prepare the Vegetable Base
- Place a medium sized skillet over low-medium heat and add oil.
- Add garlic, onion, cumin, and coriander, allowing to cook until the onion has lightly browned.
- Add bell pepper and cook until fragrant.
- Add tomatoes, Harissa, tomato paste, paprika, and chili powder.
- Sprinkle salt and pepper and add lemon juice.
- Allow tomato mixture to simmer until the liquid has reduced, approximately 20 minutes.
Cook the Eggs
- Create a circular mold with a spoon in the thickened tomato mixture.
- Crack eggs into the circular molds.
Serve
- Garnish with fresh cilantro and/or parsley.
- Add lemon juice.
- Serve and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Eggs are categorized as High Biological Value [HBV] protein foods, meaning they are very nutritious and contain all essential amino acids-the building blocks of protein!
Harissa is a traditional Tunisian hot chili pepper paste made using Tunisian Baklouti peppers that provide a depth in flavor.
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