A vibrant and flavorful dish featuring poached eggs nestled in a spiced bell pepper and tomato medley.
Heat the olive oil in a deep skillet over medium heat.
Using a deep skillet ensures even cooking and prevents spillage.
Add the cumin seeds and paprika to the hot oil, stirring for about 15 seconds to release their aroma.
Toasting spices enhances their flavor and aroma.
Add the chopped onion, garlic, and harissa to the skillet, cooking until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, potatoes, and bell peppers. Add the chili pepper, water, salt, and black pepper. Cover and simmer for 10 minutes.
Cut the vegetables into uniform sizes for even cooking.
Make four small wells in the vegetable mixture and crack an egg into each well. Cover and cook until the eggs are set, about 10 minutes.
For runny yolks, reduce the cooking time slightly.
Garnish with chopped parsley, cilantro, black olives, and capers. Serve hot with crusty bread or rice.
Serve immediately to enjoy the dish at its best.
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