BY : Devinka Seneviratne


  • 2 tablespoons Olive Oil
  • 2 Cloves of Garlic finely diced 
  • 1 medium Red Onion finely minced
  • 1/2 cup Spanish Chorizo diced (skin removed)
  • 1 small Red Capsicum roughly chopped
  • 1 small Green Capsicum roughly chopped
  • 400g canned diced tomatoes
  • 400g canned Cannellini beans (drained and rinsed)
  • 1-2 teaspoon of Miris Harissa Paste
  • 1/2 teaspoon of sugar (optional)
  • Sea Salt to taste
  • Freshly cracked Black Pepper
  • 3 - 4 Free Range Eggs

Garnish with Goat Cheese, Coriander or Parsley 



  1. Heat the oil in a Tagine/deep frying pan. Add chorizo, garlic and onion and cook for 5 mins. 
  2. Add the tomatoes and capsicums and stir until well combined
  3. Add Miris Harissa Paste, sugar (opt.), salt and pepper for taste
  4. Simmer for 15 minutes or until thick and saucy
  5. Add Cannellini beans and stir until combined
  6. Make hollows in the top of your sauce and crack you eggs and slip into each hollow.
  7. Cover and simmer for approx. 5 minutes or until cooked to your liking

Serve scattered with coriander or parsley leaves and goat cheese, with a side of Turkish or sourdough bread.


Recipe credits: Sonali Peiris [Miris Founder]