6 Tbsp. Paprika Oil (recipe), optional
7 sweet mini peppers, halved
5 whole jalapeño peppers, optional
7 garlic cloves, finely chopped
3 Roma tomatoes, chopped
2 Tbsp. tomato paste
3 tsp. Harissa Spice Mix
1/2 tsp. sea salt
1/4 tsp ground black pepper
2 Tbsp.chopped fresh parsley
1 1/2 cups water
Heat the olive oil in a medium saucepan and add the sweet peppers and optional jalapeño.
Sauté for about 5 minutes, until the peppers are a little brown.
Add chopped garlic and tomato and sauté for 8 minutes, until tomatoes are soft. Add tomato paste and spices.
Add water and mix all the ingredients well, then add chopped parsley.
Reduce the heat and cover the saucepan.
Cook on low heat for an hour, mixing frequently to prevent burning.
When sauce is fully cooked, break the eggs over the mixture making a little space between each egg and the next.
Cook for 10 minutes, until the eggs are set.
When eggs are fully cooked, drizzle them with paprika oil for additional flavor and color.
On each plate, serve one or two eggs with tomato sauce and peppers along with slices of toasted bread.