Fried Eggs with Piperade

Photography by Angie Norwood Browne


2T. olive oil

2T. harissa

2t. tomato paste

2 large red or yellow peppers, diced

4 cloves garlic chopped

1t. ground cumin

5 large very ripe tomatoes chopped

4 large eggs


salt and pepper

Heat oil in pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and 3/4 t. salt. Stir and cook for about 8 minutes until pepper are softened. Add the tomatoes, bring to a gentle simmer, and cook for 10 more minutes until thickened. Plate sauce on individual plates. Fry eggs and place on top of sauce, salt and pepper and finish off with two slices of bacon.

recipe inspired from “Yotam Ottolenghi’s cookbook Jerusalem”

food styling by Patty Wittmann


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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