2 tablespoons extra-virgin olive oil
1 medium yellow onion, quartered and thinly sliced
6 medium jarred roasted bell peppers, thinly sliced
½ cup of harissa
1 tablespoon tomato paste
4 medium garlic cloves, thinly sliced
1 (12-ounce) can crushed or pureed tomatoes
½ teaspoon sugar
¼ cup ﬁnely chopped ﬂat Italian parsley, for garnish
6 large eggs
Toasted whole grain bread
1. Heat the olive oil over medium heat in a skillet. When it shimmers, add the onions and bell peppers, and cook until onions are softened and the bell peppers begin to char, about 5 minutes.
2. Stir in the harissa, tomato paste, and garlic, and cook until fragrant, about 30 seconds. Add the crushed tomatoes, salt, and sugar and bring to a simmer.
3. Reduce the heat to low and cook, stirring occasionally, about 10 to 15 minutes. The sauce should be the consistency of tomato sauce—if it gets too thick, add a bit of water to thin it out.
4. Stir in half of the parsley, then create little wells in the sauce for each egg. Break one egg into each well. Cover, and continue to cook for 7 to 10 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper, and serve immediately with toasted whole grain bread.
Recipe and photo courtesy Grecian Delight.
Total Fat: 9g
Saturated Fat: 2g
Total Sugar: 6g
Added Sugar 0g