Inspired by the country-hopping North African dish shakshouka, this egg dish leans heavily on the appeal of sweet red peppers and the spicy undertones of harissa chile sauce. We like Mustapha’s harissa, but feel free to use your favorite brand. Traditionally, the eggs would be cooked in the pepper sauce, but we’ve found they cook more evenly when poached in a separate pot of water. Ingredients 2 tablespoons olive oil 1 medium red onion, chopped 2 garlic cloves, finely chopped 4 red bell peppers, cored, cut lengthwise into 1/2”-wide strips 1 1/2 teaspoons kosher salt, divided, plus more for seasoning 1 large tomato, cored, grated using the large holes on a box grater 1 tablespoon (or more) harissa paste 4 large eggs 1 teaspoon white wine vinegar or apple cider vinegar Flaky sea salt, such as Maldon INGREDIENT INFO Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and mustaphas.com. Preparation Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add peppers and 1 tsp. kosher salt and cook, stirring often, until peppers are wilted, 5—8 minutes. Add tomato, 1 Tbsp. harissa, and 1 cup water; reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15—20 minutes. Season with kosher salt and more harissa, if desired. Keep warm. Meanwhile, fill a large skillet with water. Add vinegar and 1/2 tsp. kosher salt; bring to a simmer. Crack each egg into a teacup, then slide each one into the water; reduce heat to low. Poach eggs until whites are set and yolks are gently set, 3—4 minutes. Divide pepper sauce among four warm bowls and top each with an egg. Season egg with flaky sea salt.