Harissa Eggs in Purgatory

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/2 tsp olive oil

2 tbsp minced red onion

14 ½ oz can petite tomatoes

2 tbsp prepared Harissa (I used Mina or more if you like it spicier)

4 large eggs

salt and pepper (to taste)

1 tsp fresh chopped parsley or chives

Directions

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.

Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.

Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.

Top with chopped fresh parsley or chives and serve.

Notes

Try 3/4 of a tomato can next time.

Nutrition

• Serving Size: 1 egg with sauce
• Calories: 102.5 kcal
• Total Fat: 5 g
• Cholesterol: 175 mg
• Sodium: 253 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2 g
• Protein: 7 g