The name originates from Arabic, meaning ‘all shook up’ or ‘a mixture,’ referring to the beautiful sauce. Historians have also cited origins to Tunisia. We’re proud to stock Lamiri Harissa at POM- they are lovely a family run producer rooted in the heart of Tunis.

Mark and I absolutely love this dish and change it depending on what spice we fancy. Sometimes I hold back on one or two spices and put a splash of rose water in its place. Or I might switch the olive oil for ghee! Other times I want the heat and will pack it with chillies and put naga sauce on top. We invite you to make it your own. This is the beauty of cooking at home. 

Serves 3-4

Ingredients

Extra virgin olive oil

 6 large eggs

 6 medium tomatoes (or 1 can of chopped, if not in season)

1 tbsp harissa (or tsp each of ground coriander, cumin, smoked paprika, fennel seeds and crushed pepper flakes with 2 tsp of tomato paste)

 2 Romano peppers (optional- brings more sweetness).

 1 onion

 3 cloves garlic

 Pinch of salt (1tsp or organic miso paste if you want a deeper flavour).

 Garnish with a handful of fresh herbs (coriander, parsley or mint work really well), yogurt and pomegranate.

Method

 1. Make the sauce

In a heavy skillet or pan, start by sauteing chopped onions, peppers (if they’re in season), garlic and salt in a little bit of extra virgin olive oil. Cooking with the lid on helps with this process and if I am not using peppers I will take the onion further so there are caramelised. Everything should be deliciously soft and sweet. Then add in the harissa and cook this out (splash in some water if needed). Do not do this before because you want to see the colour of the onions without the beautiful ruby paste. Add tomatoes and cook with the lid on for 15 minutes. If you want a thicker sauce, then take the lid off and cook for a further 10 minutes.   

2. Crack the eggs

Once you’re happy with the sauce make some wells for the eggs to sit in using the back of a spoon. Crack the eggs into the divots and place the lid on. This takes a few minutes for runny eggs- cook longer if you want jammy eggs. 

3. To serve

This dish is best shared. Dress the dish with pomegranate seeds, sprinkle with fresh herbs and spoon on some tangy yogurt. I love paprika so mine tends to have a light dusting at the end. Scoop this up with any nice bread. Work just as well with sourdough as it does with a beautiful fresh flat bread covered in ghee.