Harissa Eggs in Purgatory
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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- salt and pepper to taste
- 4 large eggs
- 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 lik
- 1 tsp fresh chopped parsley or chives
- Carbohydrate 0.77 g
- Cholesterol 423 mg
- Fat 10.080624999775 g
- Fiber 0 g
- Protein 12.58 g
- Saturated Fat 3.11841749996893 g
- Serving Size 1 1 serving (203g)
- Sodium 158.422955729162 mg
- Sugar 0.77 g
- Trans Fat 1.67080812499391 g
- Calories 144 calories
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.
