Eggs in Harissa Sauce
If you’re a huevos rancheros fan, try this Middle Eastern version for your next brunch gathering.
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If you’re a huevos rancheros fan, try this Middle Eastern version for your next brunch gathering.
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- 1 large yellow potato, thinly sliced
- 1 green bell pepper, cut into small dice
- 2 yellow summer squashes, quartered and sliced
- 3 large beefsteak tomatoes, chopped
- 2 tbsp tomato paste
- 2 tbsp harissa
- Juice of one-half lemon
- 1/4 cup chopped cilantro, plus 2 tbsp leaves for garnish
- 4 large organic eggs
- Toasted pita bread and plain yogurt for serving
Preparation
1. Prepare sauce: Heat oil in large skillet on medium-high. Sauté garlic and shallot, 3 minutes. Add spices, potato, and pepper; stir until veggies are coated with spices and oil. Add squashes, tomatoes, tomato paste, harissa, lemon juice, and chopped cilantro. Reduce heat and cook until potatoes are fork-tender and sauce has thickened, 12–15 minutes.
2: Cook eggs: Break eggs into the skillet, keeping yolks intact; cook 8–10 minutes. Divide the sauce and eggs into 4 bowls; garnish with cilantro leaves and serve with pita and a dollop of yogurt.
Nutrition Information
- Serving Size 4
- Calories 345
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 7 g
- Protein Content 12 g
- Saturated Fat Content 4 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g