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.
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
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Preheat oven to 375°F (190°C).
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In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until soft.
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Add minced garlic and harissa paste, stirring for 30 seconds until fragrant.
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Add drained diced tomatoes and smoked paprika, and season with salt and pepper. Cook for 5-7 minutes until the mixture thickens.
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Create 4 wells in the tomato mixture and crack an egg into each well.
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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.
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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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