Harissa Eggs in Purgatory
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
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!
- 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
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.
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