Eggs and Kippers

Name: Eggs and Kippers
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 100 ml (3½ fl oz) olive oil; 250 g sweet red peppers, deseeded and diced; 100 g (3½ oz) kipper fillets, broken up; 3-4 garlic cloves, thinly sliced; 500 g (18 oz) tomatoes, skinned and sieved (or tomato passata in a carton); ½ tablespoon caraway seeds, pounded; 4 eggs; salt; ½ teaspoon paprika; 1 tablespoon harissa (or less according to your taste because it is quite hot)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a Moroccan dish that uses harissa, a hot pepper condiment peculiar to North African cooking and that is now easily obtainable in the better supermarkets. You can make your own with dried red chilli peppers, garlic, cumin seed, salt, pepper and olive oil, pounded in a mortar or liquidised, but it’s just as easy to buy it.

Ingredients

100 ml (3½ fl oz) olive oil
500 g (18

Africa
Morocco
Fish course
Pescatarian
North Africa
Mediterranean
Gluten-free

Method

Heat the oil in a frying pan, add the tomatoes, harissa, paprika, garlic and caraway seeds. Put in the kippers and pour on 250 ml (9 fl oz) water. Simmer the mixture for 5 minutes, then add the peppers. Continue cooking over a low heat for about 20 minutes until you have a good, thick sauce.

Correct the seasoning and break the eggs one by one into the sauce. Cook until the whites have s