🍳 Instructions

• Preheat a skillet over medium heat.

• Add a good glug of olive oil and let it heat until shimmering.

• Add the onion and bell pepper, season with a pinch of salt and pepper, and sauté for about 3 minutes.

• Stir in the garlic and cook for 2 minutes.

• Add the cayenne pepper paste (or harissa), stir to combine, and cook for 1 minute.

• Add the tomatoes, season with another pinch of salt, and cook for 3 minutes.

• Stir in the cumin, paprika, sumac, and cardamom. Cook until fragrant.

• Add ⅓ cup of water, cover, reduce heat to medium-low, and let cook for 5 minutes until the tomatoes break down into a thick sauce.

• Taste and adjust seasoning as needed.

• Using the back of a spoon, create four wells in the sauce. Crack an egg into each well. Season with salt and pepper, then cover and cook until the whites are set but the yolks are still runny.

• In a separate pan, heat olive oil and toast your bread of choice.

• Once the eggs are ready, drizzle with olive oil and top with thinly sliced cilantro and parsley.

• Serve hot with toasted bread and enjoy straight from the pan or plated.