Here's a Middle eastern vegetarian dish that I adapted slighty from Yotam Ottolenghi's fabulous "Jerusalem". It's really a breakfast or lunch dish, but we had it for dinner. Here's my version:
2 tbsp olive oil
2 tsp harissa - recipe here (original uses 2 tbsp)
2 tsp tomato paste
2 cups diced red capsicum (0.5 cm cubes) - I used 1 red capsicum and 1 canned poblano pepper
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika (not in original recipe)
800g diced tomato
3 medium potatoes, peeled and cubed (not in original recipe)
3 large eggs (original has 4 eggs plus 4 egg yolks - I didn't read it properly...)
1/2 cup thick yoghurt
Heat oil in pan and cook harissa, tomato paste, capsicum, garlim, cumin, paprika and 3/4 tsp salt for about 8 minutes on medium heat.
Meanwhile cook the potato cubes in oil until crisp.
Add tomatoes and simmer gently for about 10 minutes. Add potatoes towards the end. Taste and season.
Make little dips in the sauce and gently add eggs and yolks. Use a fork to swirl the whites a bit into the sauce (I didn't).
Simmer gently for 8-10 mins until eggs are cooked but yolks still runny.
Serve with yoghurt. I added a garnish of coriander.
Simply, tasty and looks great.