2 tbsp. olive oil
1 medium onion, chopped
1 bell pepper (green or red), seeded and chopped
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 cloves garlic, minced
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
1 28-oz. can whole tomatoes (crushed by hand)
1 tbsp. Harissa paste (sub with tomato paste if not available)
1 tbsp. tomato paste
1/2 cup pitted black olives, sliced
1/4 cup coarsely chopped parsley leaves
1. Heat the olive oil over medium heat in a large skillet. Add the chopped onion and bell pepper; season with 1/2 tsp. each of salt and pepper and saute 5-6 minutes or until the vegetables are slightly softened.
2. Reduce the heat to medium and add the minced garlic, paprika, cumin, coriander and cayenne pepper. Stir briefly 15-20 seconds to incorporate.
3. Stir in the hand-crushed tomatoes, Harissa paste, tomato paste, olives and parsley. Bring to a boil, reduce heat and simmer about 15 minutes or until the sauce has reduced and thickened. Taste the sauce and season with another 1 tsp. salt and 1/2 tsp. black pepper, as needed.
4. Make a well in the thickened sauce with a spoon and gently crack an egg into it. Continue doing the same with the remaining eggs so they are evenly spaced in the pan. Cover, reduce heat to medium low, and simmer for 10-15 minutes or until the eggs are cooked to your desired doneness. Turn off heat, remove cover, and garnish with fresh parsley leaves.
Great served with crusty bread or pita bread on the side.