Harissa Eggs in Purgatory Recipe

Heat a large non-stick skillet over medium heat. Add the oil then the onion and sauté for about 2 to 3 minutes until golden.

Add the tomatoes, harissa, salt, and pepper. Increase the heat to medium-high and simmer for about 3 to 4 minutes until the liquid reduces a bit.

Reduce the heat to medium-low, carefully add the eggs, salt, and pepper. Cover.

Cook for about 4 to 5 minutes until the top of the eggs set or to your liking.

Top with chopped fresh parsley or chives and serve.