Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix