Description
A spicy and flavorful North African dish featuring poached eggs in a rich tomato and harissa sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (400g) crushed tomatoes
- 2 tbsp harissa paste
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 4 eggs
- Fresh parsley, chopped (for garnish)
- Feta cheese, crumbled (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and red bell pepper, cooking for another 3 minutes.
- Add crushed tomatoes, harissa paste, cumin, paprika, and salt. Simmer for 10 minutes.
- Create small wells in the sauce and crack eggs into them.
- Cover the skillet and cook until eggs are set, about 5-7 minutes.
- Garnish with parsley and feta cheese before serving.
Notes
- Adjust harissa amount for desired spice level.
- Serve with crusty bread for dipping.
- For a richer taste, add a splash of heavy cream to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 190mg