This recipe is found, with regional differences, throughout the Middle East. The marriage of slowcooked sweet peppers with the bite of chili in harissa paste is a perfect showcase for the capsicum family.
2 tbsp (25 mL) olive oil
2 small red peppers, seeded and thinly sliced
2 small green peppers, seeded and thinly sliced
2 cloves garlic, finely chopped
1-2 small chilies, seeded and finely chopped
1 19 oz (400 g) tin peeled chopped tomatoes
1 tsp (5 mL) harissa paste
1 tsp (5 mL) caraway seeds, ground
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) ground cumin seeds
4 large eggs
Heat the oil in a large frying pan and fry the sliced capsicum until soft. Add the garlic and chilies and cook for a further one to two minutes, stirring to combine. Add the tomatoes, harissa, salt and spices. Leave to simmer gentIy for 10-15 minutes, it should be reasonably thick.
Make four indentations in the mixture using the back of a spoon and break one egg into each. Cover and leave to simmer for about five minutes or until whites are cooked and yolks soft. Serve immediately with (or on) toast.
The Spice and Herb Bible
A Cook's Guide
by Ian Hemphill
March 2002; 512 pages; 7" x 10"
32 pages of full-color photographs, index
ISBN 0-7788-0042-3 paperback $27.95 in Canada / $22.95 in USA
ISBN: 0-7788-0047-4 hardcover $37.95 in Canada / $35.00 US
Robert Rose Inc.
Distributed in North America by Firefly Books.
Recipe reprinted by permission.
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Visit the Global Gourmet's Middle East page.
This page created June 2002, modified 2007
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