¼ cup olive oil 3 cloves garlic ++, finely chopped ++ 1 shallot, finely chopped 1 tablespoon ++, cut ground cumin 1 teaspoon ground coriander ++ ++ ++ 1 teaspoon salt 1 large potato into small cubes ++ 1 green pepper, diced ++ 2 yellow squash, diced ++ 3 large beefsteak tomatoes, chopped 2 tbsp tomato paste ++ ++ 2 tbsp harissa ++ juice of ½ lemon ++ ¼ cup chopped coriander leaves plus coriander for garnish ++ 4 large organic eggs ++
to flatbread and natural yoghurt
1 . Heat the oil in a Saute on medium temperature. In it saute garlic and shallots for 3 minutes gently.Enter the spices, potato and pepper and mix everything thoroughly. Then enter zucchini, tomatoes, tomato paste, harissa and lemon juice and let the sauce over low heat for 12-15 minutes to cook until it is thick and the potato cubes are cooked just. Finally stir among the cilantro and taste from the sauce.
2. Beat on and leave them with intact yolks slide the eggs to the sauce. Boil the eggs in the sauce for about 8 minutes. Then scoop the eggs together with sauce carefully into four soup plates, garnish it with fresh coriander and serve with pita bread and a dollop of yogurt.
Nutrient Information: Contains per serving 345 calories, 20 g fat (of which 4 g saturated), 32 g carbohydrates, 7 g fiber, 12 g protein, 617 mg sodium