Brian is going to be home this weekend; his first weekend home in quite awhile so I think I'll surprise him with a special Sunday. Breakfast is definitely going to be this skillet egg dish. I only need to find Harissa, which I have never heard of before this morning. This dish sound very interesting and I'm sure it's good as I love anything from Skinnytaste!
Harissa Eggs in Purgatory
via Skinnytaste.com
Servings: 4 • Size:1 egg with sauce • Old Points:2 • Weight Watcher Points+:2 pt
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
Ingredients:
- 1/2 tsp olive oil
- 2 tbsp minced red onion
- 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
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.
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