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Harissa and Tomato Baked Eggs Recipe

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Photos of Harissa and Tomato Baked Eggs Recipe

How To Make Harissa and Tomato Baked Eggs

A flavorful and satisfying breakfast or brunch dish with a spicy kick from the harissa and sweet tang from the tomatoes.

Preparation: 10 minutes
Cooking: 25-30 minutes
Total: 35-40 minutes

Serves:

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp harissa paste
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 4 large eggs
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).

  2. In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until soft.

  3. Add minced garlic and harissa paste, stirring for 30 seconds until fragrant.

  4. Add drained diced tomatoes and smoked paprika, and season with salt and pepper. Cook for 5-7 minutes until the mixture thickens.

  5. Create 4 wells in the tomato mixture and crack an egg into each well.

  6. Transfer the skillet to the preheated oven and bake for 10-15 minutes until the egg whites are set and the yolks are still runny.

  7. Remove from the oven and garnish with chopped parsley, if desired.

Nutrition

  • Calories : 149kcal
  • Total Fat : 10g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 725mg
  • Total Carbohydrates : 8g
  • Dietary Fiber : 2g
  • Sugar : 4g
  • Protein : 8g
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