This popular North African dish is great for breakfast or brunch. Harissa is a North African hot chili pepper paste that is sold in small cans (like tomato paste) in some grocery stores, international food markets, and online.
Serves: 4Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium red bell pepper, seeded and diced
- 1 large onion, peeled and thinly sliced
- 4 cloves garlic, peeled and minced
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. ground cayenne
- 1 Tbsp. harissa
- 1 can (28 oz.) diced tomatoes
- 1⁄2 tsp. salt
- 8 large eggs
- 1 Tbsp. cilantro leaves
- 1⁄2 tsp. ground black pepper
- Preheat oven to 325˚F.
- In a large sauté pan over medium heat, heat oil until shimmering. Add onion and bell pepper and sauté for 5 to 7 minutes, or until onion is transparent. Add garlic, cumin, and cayenne and cook, stirring constantly, for 30 seconds, or until fragrant. Stir in harissa, tomatoes, and salt and bring to a simmer. Simmer for 10 minutes, or until the tomato reduces slightly and is warmed through.
- Divide mixture into 4 individual heatproof, shallow bowls or 1 large baking dish. Crack 2 eggs per bowl on top of the tomato mixture. Bake for 10 to 12 minutes, or until the yolks are barely set and the whites are fully cooked.
- Sprinkle with cilantro and black pepper. Serve immediately.