Ingredients
* 30 g extra virgin olive oil
* 30 g harissa
* 10 g tomato paste
* 1 red bell pepper, cut into pieces (approx. 180 g)
* 4 garlic cloves (approx. 16 g)
* 2 g ground cumin
* 2 g sweet smoked paprika
* 5 g salt
* 1 can diced tomatoes (800 g)
* 6 large eggs (approx. 300 g without shells)
* 1000 g water
* Fresh parsley, chopped, for garnish (approx. 10 g)
* Fresh cilantro, chopped, for garnish (approx. 10 g)
Preparation
- Cut a piece of parchment to fit Varoma tray, large enough to create a 1 inch lip. Scrunch parchment into a ball under running water, squeeze out excess water and lay onto Varoma tray, ensuring steam vents at upper edge remain clear. Insert prepared Varoma tray into Varoma dish and set aside.
- Place olive oil, harissa, tomato paste, red pepper, garlic, cumin, paprika and salt into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and cook 8 min/120°C/speed 1.
- Add tomatoes and cook a further 10 min/120°C/speed 1. Insert measuring cup (TM5/6 only) and blend 1 sec/speed 4. Pour tomato mixture into prepared Varoma tray. With the back of a spoon, make six small indentations in the tomato mixture and break 1 egg into each.
- Place 1000g water into mixing bowl, set Varoma with tomato and eggs into position, secure Varoma lid and steam 12-15 min/Varoma/speed 2 or until eggs are cooked to your liking. Divide into bowls, garnish with parsley and cilantro and serve hot with toasted flatbread.
Ewa’s note
This is a lovely example of real home cooking: budget-friendly ingredients, big flavour and a calm process that is easy to repeat.
