Serve this vegetarian main course dish with crusty bread or rice. Serves 4-6.
3 Tbsp olive oil
2 tsp bittersweet pimentón
1 tsp harissa
1/2 medium red onion, thinly sliced
3 – 4 cloves garlic, minced
2 medium tomatoes, peeled and roughly chopped
1/4 tsp fresh savory, finely chopped
1 tsp balsamic vinegar
14-oz can of diced tomatoes
2 Tbsp red wine
1 cup water
1 green pepper, diced
1 red bell pepper, diced
Pinch brown sugar
Kosher salt and fresh black pepper, to taste
4 eggs, soft poached
the oil over a medium flame in a deep skillet. Stir in the pimentón and
let cook slightly to color the oil, about 10-15 seconds. (The sugar
content of pimentón is very high, so be careful not to burn the spice.
Really what you are aiming for is dissolving the pimentón in the oil.)
Add the onion and garlic; sauté until onions are translucent and wilted but not browned. Add tomatoes, savory, balsamic vinegar, wine and water bring to a rapid simmer. Add peppers, pinch of brown sugar and salt/pepper. Reduce heat to low, and simmer, uncovered, for about 10 minutes. Add more water as needed to create a sauce.
Form four indentations in the simmering sauce to hold the eggs. Gently crack one egg and slide it into one indentation, being careful not to break the yolk. Do the same with the remaining eggs. Simmer another 5 minutes or so, until egg whites are firm.