Eggs in a vegetable pan

Ingredients for 4 servings:

• 250 g onion(s)
• 400 g bell pepper(s), fleshy, red and green
• 1 Pepper, green, hot
• 500 g tomatoes, ripe
• 6 tbsp olive oil
• 1 tbsp tomato paste
• ½ tsp spice paste (harissa)
• 1 tsp sweet paprika powder
• Salt
• 4 eggs
• 150 ml water, warm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from Algeria

Peel, halve, and roughly dice the onions. Halve the bell peppers, removing the seeds, diaphragms, and stem ends. Rinse the pepper halves and cut into 2 cm wide strips, then into squares. Halve the bell peppers lengthwise. Remove the stems, seeds, and ribs, rinse, and cut into thin strips. Pour boiling water over the tomatoes and peel them. Halve the tomatoes. Remove the stem ends and seeds. Dice the flesh. Heat the olive oil in a deep, lidded pan and fry the onions until translucent. Stir in the remaining vegetables and sauté for about 5 minutes, stirring continuously. Mix the tomato paste, harissa, and paprika in 150 ml of warm water and stir into the vegetables. Cover and cook the vegetables over low heat for about 20 minutes. Season the vegetables with salt and space them slightly in four places. Crack the eggs, place them in the cavities, and cook covered over low heat with the vegetables for about 7 minutes (until the egg whites are set). Serve immediately with fresh flatbread or baguette.