Chakchouka or Peppers with tomatoes and eggs

Apparently, this recipe is from the Greater Maghreb. I assume this is in Northern Africa since that is what the cookbook is; North African Cooking by Tess Mallos. There are photos of tagines and paper in purple and green. Really cool book and pretty good recipes.

This particular recipe couldn't be simpler but I did have to eat it alone since my girlfriend doesn't do bell peppers. But I got up early in the morning, sliced a green and red pepper, friend them in olive oil, added 2 cloves of garlic, 2 large chopped tomatoes, a good tablespoon of Harissa (one of the best sauces ever!), and a bit of chopped fresh parsley. You let this cook till everything's nice and tender - about 15 minutes - after which you crack an egg or two into the mix. Cook the eggs, sprinkle with paprika and eat with a nice hunk of bread.

Light, simple and delicious.