This is absolutely one of my favorite plates. Super easy to make, filling and perfect for a cold winter night. African food always intrigued me, and due to the fact that I was born in Tunisia, I always had an interest in learning as much as possible about its culture and food, of course.
4 tbsp of organic extra virgin olive oil
1 thinly sliced onion
2 minced cloves of garlic
5 medium sized diced tomatoes
2 sliced red bell peppers
1 cup of water
Tabil (tabel, a Tunisian spice mix of ground coriander seed, caraway seed, garlic powder, and chili powder)
Salt & pepper to taste
In a cast iron skillet, add the olive oil in medium heat.
Once the oil is warm, add the onions and let them sear for about 2 minutes, then add the garlic.
Lower the heat and let the onions and garlic sweat for about 10 minutes.
Add the tomatoes and simmer for about 10 more minutes.
Add enough water to keep the tomato sauce wet.
Add the spices and the peppers and let it simmer another 10 minutes.
Add the eggs, making sure to keep them separate one from another.
Cover the skillet to better poach the eggs.
Serve alone, or with a slice of bread and with some harissa, if you like spiciness!