I’ve shaken the stick at these Tunisian eggs and pepped them up with olives, feta and coriander. They're great for brunch, lunch or supper. You could probably squeeze 1-2 more eggs into the pan if you need to make the dish go further.
4 large vine tomatoes 3 Tbsp olive oil 2 large red peppers (bell peppers/capsicums), halved, cored and seeds removed, and sliced 3 cloves garlic, peeled and sliced ¼-½ tsp harissa powder ½ tsp ground cumin ½ cup pimento-stuffed olives, drained Salt and freshly ground black pepper to taste 100g (3-4 oz) creamy-style feta 4 medium (size 6) free-range eggs Coriander (cilantro) to sprinkle over the top Grainy or sough dough bread, fresh or toasted, to serve
1 Drop tomatoes into a saucepan of gently boiling water, count to 20, then drain and pour cold water over tomatoes. Peel, then chop coarsely.
2 Heat oil in a large frying pan (skillet) over medium heat, add peppers and cook gently for 10 minutes until wilted (lower heat once they get cooking – don’t let them fry furiously!). Add garlic, harissa, ground cumin and paprika, cook for a minute, then add tomatoes and olives. Cook for 5-7 minutes, until tomatoes have wilted. If there is a lot of liquid, let it evaporate off (you want the mixture juicy but not swamped in liquid). Season with salt and pepper.
3 Mop feta dry with paper towels and slice thinly. Make 4 indentations in the pepper and tomato sauce. Break eggs one at a time into a cup and lower them into the hollows. Scatter with feta. Cover pan with a lid. Cook for several minutes until the egg whites are set but the yolks not yet firm (or cook the eggs to your liking). (Careful! They eggs can go from not set to set in the bat of an eye.
4 Scatter with coriander and take to the table in the pan. Dish immediately onto heated plates and serve with bread or toasted bread.