← Nouns Cooking · Moroccan

Ingredients

• 3 tbsp Olive oil
• 1 Onion, sliced
• 2 peppers (1 red, 1 green), sliced into strips
• 1 Green chilli, finely chopped
• 3 cloves Garlic, sliced
• 1 tsp ground cumin (or caraway)
• 1 tsp Paprika
• 1 tbsp Harissa
• 1 tbsp Tomato purée (paste)
• 600 g ripe tomatoes (or a 400 g can plus 2 fresh), chopped
• ¾ tsp Salt
• 60 ml Water
• 4 Eggs
• 2 tbsp Parsley, chopped

Method

1. Heat the oil in a wide frying pan over medium heat. Add the onion, peppers and chilli and cook for 8 min, stirring, until soft and sweet.
2. Stir in the garlic, cumin, paprika, harissa and tomato paste and cook for 1 minute.
3. Add the tomatoes, salt and water and simmer for 8–10 min, until thick and saucy.
4. Make 4 hollows in the sauce and crack an egg into each. Cover and cook over low heat for 5–7 min, until the whites are set and the yolks still soft.
5. Scatter with parsley and serve from the pan with crusty bread.

Tips

• Ojja, the Tunis version, adds sliced merguez with the peppers and stirs the eggs in until barely scrambled.
• Most harissa is gluten-free, but check the label. Cook the eggs longer for firm yolks.

Sources

Written in our own words after cross-checking these recipes:

Curious Cuisiniere taste.com.au 196 flavors