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1
Make the sauce: In a large, dry skillet over medium heat, toast the cumin seeds until fragrant.
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2
Transfer to a mortar and pestle and crush lightly.
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3
Return skillet to medium-high heat.
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4
Add 1 tablespoon oil.
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5
Stir in onion and bell pepper; cook until vegetables are translucent but not tender, about 5 minutes.
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6
Stir in harissa, tomatoes (break up with a wooden spoon), vinegar, sugar, 1/4 teaspoon salt and the toasted cumin.
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7
Simmer over medium heat for 5 minutes.
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8
Taste and adjust seasonings, if necessary.
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9
(Sauce can be made up to 5 days ahead and stored in the refrigerator.)
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10
Prepare the eggs and beans: Combine beans and 1/4 cup olive oil in a medium skillet over medium-low heat.
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11
Stir in a few tablespoons of reserved bean liquid.
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12
Cook gently until warmed through.
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13
Add salt to taste.
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14
If necessary, warm harissa sauce over medium heat.
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15
Place a large nonstick skillet over low heat.
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16
Add 1/4 cup olive oil.
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17
Crack in eggs; use spatula to push the whites back into shape.
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18
Cook gently, without moving, until yolks are warm but not set, 5 to 7 minutes.
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19
Sprinkle lightly with salt.
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20
Spread 2 tablespoons creme fraiche onto the center of four serving plates, then some warm harissa sauce.
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21
Top each with a slice of toast and drizzle with olive oil, then more harissa.
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22
Spoon beans over toast.
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23
Sprinkle with cilantro leaves, small sprigs and a light squeeze of lemon juice.
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24
Place two eggs on top of each helping of beans.
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25
Shave mojama generously over each plate or top with prosciutto, sliced into ribbons.
