Began by preparing the Mechouia salad.

Grill the tomatoes, pepper and garlic cloves on a roasting pan in a hot oven for about 30 minutes. Half-way through, turn them on all sides. The skin of the vegetables should be blackened and the vegetables tender.

When cooked, peel them gently. To remove the skins easily, place them in a sealed plastic bag for 15 minutes.

Chop everything with two crisscrossed knives - but don't use a blender!

Place the mixture into a salad bowl and dress with olive oil, some ground coriander, salt and pepper.

Just before serving, add some lemon juice. Serve the salad cold.

Meanwhile, peel the potatoes, cut into fries and cook in hot oil.

Also fry the chili peppers, piercing them first.

Season the fish with salt and pepper and fry it separately in a large skillet.

At the last minute, cook the fried eggs, leaving the yolks soft.

Now all that is left is to arrange everything on large plates and teleport yourself to North Africa, to the exotic atmosphere of homemade harissa and the bewitching scent of jasmine.