Ingredients
1 tbsp olive oil
½ c onion, diced
½ c red pepper, diced
1 tbsp garlic, minced
1 ½ tsp harissa powder
¾ tsp paprika
½ tsp cumin
¼ tsp chili powder
salt and pepper
pinch of sugar
1 lb plum tomatoes, cubed
¼ c water
3 eggs
½ c plain greek yogurt
fresh parsley, for garnish
lemon zest, for garnish
1 loaf of crusty bread
Directions
Step 1
Add olive oil to a deep pan on medium heat. Once hot, add in onion and red pepper and sauté with a pinch of salt and pepper.
1 tbsp olive oil
½ c onion, diced
½ c red pepper, diced
Step 2
Once onions are translucent, add in garlic, spices, 1/2 tsp salt, 1/8 tsp pepper, and sugar. Cook for 1-2 minutes or until spices are fragrant.
1 tbsp garlic, minced
1 ½ tsp harissa powder
¾ tsp paprika
½ tsp cumin
¼ tsp chili powder
salt and pepper
pinch of sugar
Step 3
Stir in tomatoes and water, turn heat to medium-low, and cover. Cook for 5-10 minutes or until the tomatoes break down and become liquidy. Mash with the back of a spoon or a potato masher. Cover and let this cook down until it thickens slightly.
1 lb plum tomatoes, cubed
¼ c water
Step 4
Taste and adjust salt and pepper as needed.
Step 5
Using a spoon, create small wells in the tomato sauce. Crack eggs into the wells one by one. Cover and cook for 5-8 minutes or until eggs are cooked to your liking.
3 eggs
Step 6
Remove from heat and dollop with greek yogurt. Garnish with parsley and lemon zest. Serve with toasted bread and enjoy!
½ c plain greek yogurt
fresh parsley, for garnish
lemon zest, for garnish
1 loaf of crusty bread
