Tomato Harissa Poached Eggs

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, coarsely chopped
• 1-2 garlic cloves, minced
• 1 28-oz can chopped tomatoes
• 1 large red or orange bell pepper, coarsely chopped
• 3 tbsp harissa
• 1/4 tsp ground cumin
• kosher salt
• 4 large eggs
• 2 tbsp chopped fresh parsely or basil or another fresh herb
• 4 pitas, warmed

Directions

1. Heat the oil in a heavy skillet over medium-high heat

2. Add the onion and sautee until tender, about 2 minutes

3. Add the garlic and cook until fragrant, about 30 seconds

4. Add the tomatoes and their juice, the bell pepper, harissa, cumin, and 1/4 tsp salt. Bring to a low boil/simmer, then reduce heat to medium

5. Crack the eggs into the sauce, cover, and cook until the whites are set, about 3 minutes

6. Season each egg with salt and then garnish with fresh herbs. Serve warm with pitas

References

1. Tomato-Harissa Poached Eggs