A vibrant and flavorful Tunisian dish featuring poached eggs in a spiced tomato and pepper sauce.
Chop the tomatoes into chunks and dice the peppers.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Heat the olive oil in a medium pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic to the pot and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the cumin and harissa, cooking for an additional minute.
Toast the spices briefly to release their aroma.
Add the tomatoes, peppers, bay leaf, thyme, and salt to the pot. Stir well.
Mix thoroughly to ensure even cooking.
Simmer the mixture until the vegetables are tender and the sauce thickens.
Cover the pot partially to retain moisture while allowing the sauce to reduce.
Make small wells in the sauce and crack an egg into each well.
Space the eggs evenly to ensure they cook uniformly.
Cover the pot and cook until the egg whites are set but the yolks remain runny.
Adjust the heat to low to prevent overcooking the eggs.
Serve the dish in bowls, ensuring each portion has an egg, and garnish with fresh herbs if desired.
Serve with crusty bread to enjoy the sauce fully.
