- 4
Ingredients
- 2 Tbs. olive oil
- 1 small yellow onion, coarsely chopped
- 1 medium garlic clove
- 1 28-oz. can chopped tomatoes
- 1 large red or orange bell pepper, coarsely chopped
- 3 Tbs. harissa
- 1/4 tsp. ground cumin
- Kosher salt
- 4 large eggs
- 2 Tbs. chopped fresh flat-leaf parsley
- 4 pitas, warmed
Preparation
Step 1
Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juice, the bell pepper, harissa, cumin, and 1/4 tsp. salt, and bring to a simmer. Reduce the heat to medium, crack the eggs into the sauce, cover, and cook until the whites are set, about 3 minutes. Season each egg with salt.
Garnish with the parsley, and serve with the warm pitas.
nutrition information (per serving): Calories (kcal): 360; Fat (g): fat g 14; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 3; Protein (g): protein g 14; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 44; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 790; Cholesterol (mg): cholesterol mg 185; Fiber (g): fiber g 7;