Harissa Eggs in Purgatory

Harissa Eggs in Purgatory

This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick.

This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). Serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet.

Harissa Eggs in Purgatory

Servings: 4 • Size: 1 egg with sauce • Points +: 2 pts • Smart Points: 2

Calories: 102.5 • Fat: 5 g • Carb: 5  g • Fiber: 1.5 g • Protein: 7 g • Sugar: 2 g

Sodium: 253 mg (without added salt) • Cholest: 175.0 mg

1/2 tsp olive oil

2 tbsp minced red onion

Original pictures take c4.staticflickr.com site

14.5 oz can petite tomatoes

2 tbsp prepared Harissa (I used Mina) or more if you like it spicier

4 large eggs

salt and pepper, to taste

1 tsp fresh chopped parsley or chives

Directions:

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.