This popular Israeli/North African egg dish has an onomatopoeia for a name: It means “all mixed up,” which can be slightly misleading as the eggs are not always scrambled in with the rest of the ingredients.
6 Tbs. olive oil
7 sweet mini-peppers, cut in halves
5 whole jalapeño peppers
7 cloves garlic, chopped fine
3 Roma tomatoes, chopped
2 Tbs. tomato paste
3 tsp. Whole Spice Harissa Spice
1/2 tsp. salt
1/4 tsp. black pepper, ground
2 Tbs. chopped fresh parsley
1 1/2 cups water
Heat olive oil in a medium sauce pan.
Add the jalapeño and sweet peppers.
Sauté for about five minutes, until peppers are slightly brown.
Add chopped garlic and tomato and sauté for eight minutes, until tomatoes are softened.
Add tomato paste and spices: Harissa, salt and pepper.
Add water and mix all ingredients well.
Lastly, add chopped parsley.
Lower the heat and cover the sauce pan.
Cook on low heat for an hour, mixing frequently to prevent burning.
When sauce is fully cooked, break the eggs over the top and make a little space between each egg.
Cook for 10 minutes, until the eggs are set.
On each plate, serve one or two eggs with tomato sauce and peppers along with slices of bread or toast.