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Eggs and Kippers
- Serves
4
- Difficulty
Easy
Published 2010
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 500 g 18
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
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