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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