Harissa Shakshuka Fried Rice with Crispy Egg

Method

1. Dice the onion and bell pepper into 1 cm pieces and mince the garlic. Halve the cherry tomatoes. Break up the cold rice with wet hands. Grate the yogurt garlic into the Greek yogurt and stir in the salt to make the garlic yogurt.

   Add in this stepGreek yogurt 100 gSmall garlic clove (for the yogurt) ½Salt (for the yogurt) 1 pinch

2. Heat two thirds of the oil in a 28 cm wok or large frying pan over medium-high heat and stir-fry the onion and pepper for 4 min, until the edges are lightly charred.

   Add in this stepCooking oil 1.6 tbspOnion ½Red bell pepper 1

   medium-high heat

3. Push the vegetables to one side. In the empty space, fry the garlic, tomato paste, harissa, cumin and smoked paprika in the oil over medium heat for 1 min, until the paste turns brick red, then mix it into the vegetables.

   Add in this stepGarlic cloves 2Tomato paste 1½ tbspHarissa 1.6 tspGround cumin ½ tspSmoked paprika 1 tsp

   medium heat

4. Add the cherry tomatoes and cook over medium-high heat for 2 min, until they collapse and most of their juice has evaporated.

   Add in this stepCherry tomatoes 150 g

   medium-high heat

5. Add the rice and salt and stir-fry over high heat for 4 min, until every grain is coated red and piping hot. Then press the rice flat with a spatula and leave it alone for 1 min 30 sec. When you hear it crackle, the bottom is crisp; scrape it up and mix it through.

   Add in this stepCold cooked rice (day-old is best) 360 gSalt ½ tsp

   high heat

6. In a separate 24 cm frying pan, heat the remaining oil over medium-high heat, crack in the eggs and fry for 2 min, spooning hot oil over the whites, until the edges are brown and lacy, the whites set and the yolks still runny.

   Add in this stepCooking oil 0.9 tbspEggs 2

   medium-high heat

7. Pile the rice into bowls, top with a fried egg and a spoonful of garlic yogurt. Scatter with parsley and add a few dots of harissa.

   Add in this stepFlat-leaf parsley 2 tbspHarissa 0.4 tsp