Description
Eggs in purgatory is a simple Italian dish that simmers eggs in a fiery tomato sauce. My version is made with harissa for extra flavor!
Equipment
large nonstick skillet
Ingredients
1/2teaspoonolive oil
2tablespoonsminced red onion
14.5ozcan petite tomatoes
2tablespoonsprepared Harissa, I used Mina or more if you like it spicier
4largeeggs
salt and pepper, to taste
1teaspoonsfresh chopped parsley, or chives for garnish
Instructions
- 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.
Last Step:
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Nutrition
Serving: 1egg with sauce, Calories: 102.5kcal, Carbohydrates: 5g, Protein: 7g, Fat: 5g, Cholesterol: 175mg, Sodium: 253mg, Fiber: 1.5g, Sugar: 2g
