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Harissa Eggs in Purgatory
4.46
from
11
votes
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!
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch, Dinner
Cuisine:
Italian
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:
1
egg with sauce
,
Calories:
102.5
kcal
,
Carbohydrates:
5
g
,
Protein:
7
g
,
Fat:
5
g
,
Cholesterol:
175
mg
,
Sodium:
253
mg
,
Fiber:
1.5
g
,
Sugar:
2
g
- WW Points:
1