This is a great brunch meal or a delicious light supper.
2 Tbsp Olive Oil
1 red onion, chopped
1 ancho chili , reconstitutedand chopped
1 red bell pepper, seeded and sliced
3 garlic cloves, minced
1/2 tsp sugar
1 tsp paprika
2 Tbsp rose harissa
1 Tbsp tomato paste
1 large can of crushed tomatoes
salt & pepper to taste
optional garnish - cilantro & feta
Heat olive oil in a cast iron pan, and add the onion, red pepper, ancho and cook for 5 minutes. Add the paprika, rose harissa, sugar, tomato paste, and stir to combine. Add tomatoes and season with salt & pepper. Reduced heat and simmer for around 10 minutes.
Create 5 little nests in the mixture and crack and egg in each one. Cover and simmer until egg whites set -10 minutes. Add optional garnishes and serve with grilled flat bread or baguette.
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