Shakshouka Tunisian

Method

1. 1 Fry the diced potatoes for 6 minutes until golden brown on the edges, then remove and set aside.
2. 2 Sauté the onions, bell peppers, and merguez sausage for 6 minutes in olive oil.
3. 3 Sauté the harissa for 60 seconds, then add the chopped tomatoes and cumin, and cook for 10 minutes.
4. 4 Add the potatoes to the sauce and simmer for 5 minutes to allow them to absorb the flavor; the potatoes are what distinguish the Tunisian version from Middle Eastern shakshuka.
5. 5 Make a well in the egg, crack the egg into it, and cover for 5 minutes until the egg white sets while the yolk remains runny.

With an appliance

• Air fryer 38 min

  Replace step 1: mix potatoes with oil and bake in an air fryer at 200 degrees for 10 minutes, flipping at the 5th minute to brown the edges; keep step 4 as is, transfer the potatoes to the sauce for 5 minutes to absorb the flavor.