• 30 ml avocado or olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, minced
  • 5 ml ground turmeric
  • 5 ml smoked paprika
  • 1 red and 1 yellow pepper, diced
  • 1 x 400 g tin chopped tomato
  • 125 ml tomato passata or tomato puree
  • 100 ml water
  • 5 ml sugar
  • 4 eggs
  • 1 avocado, peeled and sliced
**For the avocado and harissa yoghurt:
  • 250 ml Greek-style or plain yoghurt
  • 1 avocado, smashed
  • 1 tablespoon harissa paste
  • Coriander to garnish
  • Flat bread to serve


  1. Heat the oil in a skillet and sauté the onion until soft. Add the garlic and cook for 1 minute. Add the smoked paprika and turmeric and cook for a further 1 minute. Add the peppers and sauté for 2 minutes until softened.
  2. Add the chopped tomato passata or tomato puree, water and sugar and simmer for 20-25 minutes until thickened.
  3. While the tomato sauce is cooking make the harissa yoghurt by stirring the harissa through the yoghurt and set aside until serving.
  4. Cook the eggs in the sauce by making indentations in the tomato ragout and gently break an egg into each hollow. Cover with a lid or a piece of foil and cook over a low heat until the whites are cooked through or done to your liking.
  5. To serve top with the sliced avocado and harissa yoghurt, garnish with coriander and avocado slices.