2tablespoonsharissa paste or to taste if you’re sensitive to heat
1large bell pepper seededribs removed and diced ½ inch
1.5ozsmall handful green Castelvetrano oliveshalved
Fresh chopped cilantro to garnish
2TablespoonsExtra virgin olive oil plus more to garnish
Kosher salt and fresh ground black pepper
Instructions
Brains
Soak the brains overnight in water, making sure to change it a couple times during the process, until the water runs clear. This helps the brains keep a light color.
The next day, bring the remaining ingredients for the brains to a simmer in a non-reactive pan, cover and cook for 20 minutes, then cool in the liquid.
Eggs
Squeeze the seeds from the tomatoes, coarsely chop and reserve them with their juice. Stir the harissa paste with the water to dissolve.
Heat an oven to 350F. Crush the caraway in a mortar and pestle, then add the garlic and mash it to a coarse paste.
Heat the oil in a 12 inch cast iron or similar skillet, add the garlic paste, mix, stir for a minute cooking until aromatic, then add the peppers and sweat for a minute.
Add the tomatoes and juice, along with the brains and harissa liquid, bring to a simmer, then reveal for spaces where you will crack the eggs.
Crack the eggs in the pan, then bake for 15-20 minutes, or until the yolks are set but still a bit runny. Serve with toasted slices of baguette, fresh chopped cilantro, and generous drizzles of extra olive oil.
Notes
Sweetbreads can be used instead of brains for the recipe and cooked exactly the same way.