Last night my dreams flew from Turkey to Morocco.... so my dinner did too.
(North African baked eggs)
1 brown onion
2 cloves of garlic
4-5 really ripe tomatoes
1 red capsicum
1 tablespoon tomato paste
1 tablespoon harissa paste
2 tablespoons ground cumin
1/4 cup of water
125g can of red kidney beans
5 eggs (usually account for 2 eggs per person)
Preheat the oven to about 180°C.
Finely dince the onion and garlic and saute in a pan over a medium high heat in some olive oil until translucent and golden.
Roughly chop the tomatoes and dice the capsicum and add to the pan. Cook for a few more mintues, then add the tomato paste, harissa and ground cumin and stir to combine. Add the water and the kidney beans and continue cooking until the sauce is thick and soft.
Pour tomato sauce into an oven proof dish. Using a spoon, create holes in the sauce to crack the eggs, one at a time, into. Place in the oven for about 10 minutes, or until the egg whites are cooked through.
Garnish with some roughly chopped coriander and serve alongside some fresh bread.