Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 2 tbspOlive oil
- 120 gOnion, diced
- 200 gRed bell pepper, diced
- 3 cloveGarlic, minced
- 1 tbspTomato paste
- 1 tspVegan harissa paste, gluten-free
- ½ tspGround caraway
- 400 gCanned chopped tomatoes
- 80 mlWater
- ½ tspFine salt
- 6 eachLarge eggs
- 10 gParsley, chopped
Make it
- Heat the oil in a 28-cm skillet over medium heat. Cook the onion and pepper for 8 minutes, stirring, until the pepper begins to soften.
- Add the garlic, tomato paste, harissa and caraway. Stir for 1 minute, then add the tomatoes, water and salt. Simmer uncovered for 10 minutes until thick enough to leave a trail when stirred.
- Beat the eggs in a bowl. Pour them into the sauce and fold slowly with a spatula for 4–6 minutes, until no liquid egg remains and the egg mixture reaches 71°C/160°F.
- Scatter with parsley and divide into four portions. Serve immediately while the eggs are moist and the sauce is hot.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.