This dish is of Tunisian, Algerian, Moroccan, and Libyan origin, and is nowadays extremely popular in Israel.Served for breakfast, lunch, or dinner, traditionally in a cast iron pan—this is one of the tastiest, easiest, and most economical dishes around.
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (30 g) harissa sauce
(see page 184)
2 tablespoons (32 g) tomato paste
1 teaspoon smoked paprika
1 yellow onion, diced
2 large red peppers, trimmed,
seeded, and cut into small pieces
3 cups (678 g) chopped very ripe
tomatoes
6 large organic eggs
½ cup (115 g) Labneh (page 136),
or plain Greek yogurt
4 pieces Whole-Wheat Pita Bread
(page 19) or other pita, warmed,
for serving
Yield: 4 servings

Mediterranean Tradition
Eggs are enjoyed with peppers, tomatoes, and potatoes all over the
region. To make an even quicker version of this dish, combine leftover
roasted or grilled vegetables with tomatoes in a skillet heated with a
tablespoon (15 ml) of olive oil. Break in eggs and scramble.