Preparation time: 10 minutes
Cooking time: 27 minutes
Servings: 4


1½ tbsp extra-virgin olive oil
2 tbsp harissa
1 tbsp tomato paste
½ onion, diced
1 bell pepper, seeded & diced
3 garlic cloves, minced
1 (28-oz) can no-salt-added diced tomatoes
½ tsp kosher salt
4 large eggs
2 to 3 tbsp fresh basil, chopped or cut into ribbons

1. Preheat the oven to 375ºF.
2. Heat the olive oil in a 12-inch cast-iron pan or ovenproof skillet over medium heat. Add the harissa, tomato paste, onion, and bell pepper; sauté for 3 to 4 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds. Add the diced tomatoes and salt and simmer for 10 minutes.
4. Make 4 wells in the sauce and gently break 1 egg into each. Transfer to the oven and bake for 10 to 12
minutes until the whites are cooked and the yolks are set.
5. Allow to cool for 3 to 5 minutes, garnish with the basil, and carefully spoon onto plates.


Calories: 190;

Fat: 10g;

Carbs: 15g;

Protein: 9g