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!
Yield: 4 servings
4.5 from 6 votes

Harissa Eggs in Purgatory

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Breakfast, Brunch, Dinner
Cuisine: Italian
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!

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.

Nutrition

Serving: 1egg with sauce, Calories: 102.5kcal, Carbohydrates: 5g, Protein: 7g, Fat: 5g, Cholesterol: 175mg, Sodium: 253mg, Fiber: 1.5g, Sugar: 2g
Freestyle Points: 0
Points +: 2