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| Prep Time | 20-30 minutes |
| Cook Time | 40-50 minutes |
| Servings |
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Ingredients
- 24-28 oz can plum tomatoes peeled (diced or crush with your hands)
- 1 pc onion small, diced
- 2 cloves garlic finely chopped or minced
- 2 tbsp cilantro chopped
- 2 tbsp parsley chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt add more to taste
- 1/2 cup Mina Harissa
- 1/4 cup olive oil extra virgin
- 4 pcs eggs
Instructions
- Heat olive oil in tagine or large skillet.
- Add onions and sweat for a few minutes.
- Add garlic and cook for a few minutes.
- Then add tomatoes, herbs, spices and harissa.
- Cover and bring to a simmer on medium heat.
- Allow the sauce to cook for 30 minutes occasionally stirring.
- Once sauce comes together, slightly reduce heat (low enough to maintain a simmer).
- Crack eggs over top, cover tightly making sure no steam can escape and continue to cook for 5 minutes or until the egg whites are cooked, and the yolks are partially runny.
- Garnish with a little chopped parsley and serve immediately with crusty bread. Enjoy!
