Heat olive oil in a skillet over medium-high heat and add the harissa, tomato paste, diced peppers, garlic, cumin, and salt. Mix and let cook for 8 minutes over slightly lower heat, allowing it to bubble. Then, add the tomatoes and cook for 10 minutes until it thickens a bit. Add salt and pepper if necessary.

Make 5 wells in the sauce and slide the eggs into them. With a knife, gently mix the egg whites with the sauce, without breaking the yolks. Cook for 8-10 minutes until the whites are set but the yolks are not hard. Remove from heat and let sit for a few minutes. To serve, accompany with Labneh or Greek yogurt.

💡TIP 1: Did you know that in Turkey there is a similar dish called "menemen"? There is also another one called "şakşuka", but it is a vegetable dish similar to ratatouille.

💡TIP 2: Harissa is a spicy sauce and is one of the most common ingredients in Tunisian cuisine. The usual ingredients are hot red peppers (usually smoked, which gives it a characteristic flavor), garlic, coriander seeds, caraway, and salt, which are ground and mixed with olive oil. Once prepared, it is left to rest for at least twelve hours.