Ejja

• 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

1. Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
2. 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.
3. 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.

garlic, caraway seeds, salt, vegetable oil, tomatoes, green bell pepper, green chile pepper, tomato sauce, red pepper, ground red chile pepper, water, eggs, salt

Taken from www.allrecipes.com/recipe/162211/ejja/ (may not work)