2 tbsp olive oil
1 medium red onion, sliced thin
2 garlic cloves, minced
6 red bell peppers, 1/2”-wide strips
1 large tomato, chopped
1 – 2 tbsp harissa paste
8 large eggs
1 tsp white vinegar
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add peppers and 1 tsp salt and cook, stirring often, until peppers are wilted, 5—8 minutes. Add tomato, harissa, and 1 c water. Reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15—20 minutes.
Poach the eggs. Serves atop the peppers.