Tunisian chakchouka

Method 7 steps

1. 1

   Char the peppers over a flame until the skin blackens, cover them with a bowl for ten minutes and peel them.

2. 2

   Cut the peeled peppers into strips, the tomatoes into dice and the onion into slices.

3. 3

   Fry the onion and garlic in olive oil until soft, eight minutes.

4. 4

   Stir in the harissa, tomato paste, caraway and coriander and cook them two minutes.

5. 5

   Add the peppers and tomatoes, season and stew twenty minutes to a thick paste.

6. 6

   Make wells in the sauce with a spoon and break an egg into each.

7. 7

   Cover and cook six minutes, until the whites set and the yolks stay liquid.