Ingredients
Method
1.Heat a large, deep ovenproof frying pan over a medium heat; cook seeds and paprika, stirring, for 1 minute or until fragrant. Add oil, garlic and chilli; cook for 1 minute or until fragrant.
2.Add onion and capsicum; cook, stirring, for 8 minutes or until onion is softened. Add chickpeas, tomatoes, the water, harrisa and sugar; bring to the boil. Reduce heat; simmer, for 5 minutes or until vegetables are tender and liquid has thickened slightly.
3.Using a spoon, make four shallow indents in the tomato mixture. Crack 1 egg into each hole. Cook, covered, on low heat, for 5 minutes or until whites are set and yolks still remain runny, or until cooked to your liking. Serve topped with coriander.
4.Serve with baked chia seed mountain bread wraps and chilli oil. Preheat oven to 220°C. Spray wraps with cooking oil; cut wraps into quarters. Bake for 8 minutes or until golden and crisp.
Harissa is a hot paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, you may find this, and any other recipe containing harissa, too hot to tolerate, even if you reduce the amount.
Note
