- Firstly, your ingredients. There are many variations but this is the baseline recipe. You need: a can of peeled plum tomatoes, two shallots, a few cloves of garlic, harissa paste, cumin, a lemon, and four eggs. This will make two servings.
- Before you start cooking, do your prep work. This only includes peeling and finely chopping the shallot and garlic. Simple! Now let’s cook.
- In a skillet or frying pan, over medium heat, add a good amount of olive oil. When hot, add in the shallot and cook for five minutes, until translucent and fragrant. Then, add the garlic and cook for a further two minutes. Stir these around every 30 seconds so they don’t burn.
- Once everything smells good, add in a large spoonful of harissa paste and mix together. Then, add roughly the same amount of cumin and mix. If it all gets too dry, add more olive oil.
- Once everything is mixed, add in the can of tomatoes and crush them, mixing everything together. Season with salt and pepper, taste, and adjust for seasoning (including spices) as required. Leave this to reduce for five minutes.
- Once thickened up, using a wooden spoon make some little holes in the tomato and, one by one, crack the eggs in. They will now cook in this liquid – it’s like poaching in water, only you’re cooking them in a tomato sauce instead. Don’t cover the pan or it’ll not thicken.
- After 10-15 minutes, the eggs should be a nice consistency where the white is cooked but the yolks are still runny. Slice a lemon in half and squeeze some fresh juice from one half over the top of your meal.
- You’re now ready to enjoy! Garnish with whatever leafy herb you’d like, and serve with some toasted sourdough!
The Rolex Life 
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