Spicy Tunisian Eggs in Harissa Tomato Sauce (Ojja)

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.

Add the minced garlic and 1 tablespoon of harissa paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the 14.5-ounce can of diced tomatoes (undrained), 1/2 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.

Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Garnish with 2 tablespoons of fresh chopped parsley and serve immediately, preferably with crusty bread for dipping.