• 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 or baguette, for serving

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.

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.

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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