By: Chef Allysa Adamson


Serves 2-4


2 tablespoons olive oil

2 teaspoons harissa

1 large red pepper, diced

3 cloves garlic, thinly sliced

1 small onion, diced

1 teaspoon cumin seeds

1 teaspoon coriander seeds

10 oz tomatoes, chopped; canned are also fine

4 large eggs

Kosher salt

Feta and soft herbs (such as parsley, cilantro, dill) for serving


1. In a large cast-iron pan over medium heat, heat the olive oil and then add the peppers and onions, season with salt. Sauté for about 20 minutes, until the peppers soften. Add the garlic, cumin, coriander, and harissa, and cook for about 60 seconds until fragrant. Add the tomatoes and about ¼ cup of water; season with salt.  Reduce heat to low and simmer for 20-30 minutes, adding more water as needed to keep it saucy. Cook until the tomatoes burst and the sauce has thickened.

2. With the back of a spoon, make four little wells in the sauce. Gently break the eggs and carefully pour each into its own well. Place skillet in the Wolf oven and cook for about 7- 8 minutes, until the egg whites are set but the yolks are still runny.

3. Serve immediately, alongside lots of crusty bread and topped with feta and herbs.