Ejja - cooking recipe

Ingredients

4 cloves garlic, chopped
1 1/2 teaspoons caraway seeds
1 pinch salt
1/4 cup vegetable oil
2 large tomatoes, seeded and chopped
1 large green bell pepper, seeded and chopped
1 green chile pepper, seeded and chopped
1 tablespoon tomato sauce
1 tablespoon harissa (red pepper paste)
1 1/2 teaspoons ground red chile pepper
1 cup water
4 eggs
salt and ground black pepper to taste

Preparation

Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.
Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.