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+ servings



  • 2 Tbsp olive oil
  • 2 Tbsp harissa
  • 2 tsp tomato paste
  • 2 large red peppers, cut into ¼" pieces
  • 4 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 5 large tomatoes, chopped
  • 4 large eggs
  • 4 large egg yolks
  • ½ cup labneh (or Greek yogurt)
  • salt and pepper, to taste
  • 1 Tbsp sesame oil, for drizzling over the top just before serving


  • Heat olive oil in a large pan over medium heat. Add the harissa, tomato paste peppers, garlic, cumin, and ¾tsp salt
  • Stir and cook over medium heat for 8-10 minutes, allowing the peppers to soften
  • Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  • Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks.
  • Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.
  • Simmer gently for 8-10 minutes, until the egg whites are set, but the yolks are still runny (you can cover the pan with a lid if you'd like to hasten the process)
  • Remove from the heat, leave for a couple of minutes to settle, drizzle with sesame oil, then spoon into individual plates & serve with labneh (or yogurt)