Directions
1In a medium skillet over medium high heat, add 1 tablespoon of olive oil and sauté the merguez sausage until browned. Drain on a paper towel and reserve.
2In a large skillet over medium heat, add 3 tablespoons of olive oil and sauté the sliced garlic until light golden brown. Be careful not to burn the garlic as it will become bitter. Add the red and green peppers and cook, stirring occasionally for approximately 10 minutes.
3Add the canned tomatoes, diced tomatoes, tomato paste, Harissa, cumin, coriander and salt. Add the sausage and stir. Simmer for ten minutes, uncovered, stirring occasionally until the sauce thickens.
4Crack the eggs into individual cups. Make an indentation and carefully pour the egg into the indentation. Repeat this process with remaining three eggs. Cover the skillet and simmer until the eggs are set.
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