Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. Tastes like heaven if you need a quick inexpensive meal with a kick!
Harissa Eggs in Purgatory
I bought a jar of Mina Harissa on Amazon, a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was 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 (Hello Meatless Mondays). 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.
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
Instructions
- 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.