- Ready in 45
- Serving Size 2
- Course
- Main Course
Ingredients
- 1 28 oz canned whole tomatoes, crushed with fingers or cut into small pieces with kitchen shears
- 2 T tomato paste
- 1 T Harissa (optional)
- 1 small bay leaf
- 1 1/2 tsp cumin
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- sea salt
- extra virgin olive oil
- 4 eggs
- cilantro
Cooking Instructions
1. Add 2 T of olive oil to a large skillet and heat to medium. When just glistening, add onion and saute until beginning to brown. Add garlic and stir for 1 minute. Add tomato paste and harissa and stir well for 2 minutes. Add canned tomatoes, cumin, and bay leaf and a good pinch of salt. Bring to a boil, then down to a simmer. Let cook for 30 minutes until flavors are well combined.
2. Create 4 little wells, break eggs into them. Cover and cook until eggs are opaque and yolks are still a bit runny. Garnish with cilantro.
