Eggs and Kippers

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

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
Gluten-free
Mediterranean
North Africa

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