Harissa Style Eggs in Purgatory

This simple egg dish, simmered in a fiery hot tomato sauce can feel like heaven after a hangover or if you are in need of a quick & yummy dish.

I bought a jar of Mina Harissa at the local grocery store. You can get it in mild or spicy. Harissa is a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and also one of my favorites, Eggs in Purgatory. It's spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner. I will sometimes serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet. I also like to fry up some pancetta in the harissa for some added protein & taste. My boyfriend will add some sriracha on top of his for added kick.

Harissa Eggs in Purgatory

Ingredients:

1/2 tsp olive oil
2 tbsp minced red onion
14.5 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 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.