Tunisian Ojja with Eggs and Peppers

Ingredients

• •6 eggs
• •2 bell peppers, sliced
• •400 g canned tomatoes
• •1 tbsp harissa
• •2 garlic cloves, minced
• •2 tbsp olive oil

Directions

1. 1Cook the peppers in the olive oil over medium heat for eight minutes until they slump.
2. 2Add the garlic and harissa and stir for one minute until fragrant.
3. 3Pour in the tomatoes, season, and simmer twelve minutes until thickened.
4. 4Crack the eggs onto the surface, spaced apart.
5. 5Cover and cook four to five minutes until the whites are set and the yolks still run.
6. 6Serve straight from the pan with bread.

💡 Harissa brands vary a lot in heat. Start with half, taste the sauce before the eggs go in, and add more then.

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