Eggs in Purgatory

About This Recipe

Eggs in purgatory is a simple Italian dish that simmers eggs in a fiery tomato sauce. My version is made with harissa for extra flavor!

Ingredients

• 1/2 teaspoon olive oil
• 2 tablespoons minced red onion
• 14.5 oz can petite tomatoes
• 2 tablespoons prepared Harissa (I used Mina or more if you like it spicier)
• 4 large eggs
• salt and pepper (to taste)
• 1 teaspoons fresh chopped parsley (or chives for garnish)

Instructions

1. Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.
2. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.
3. Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.
4. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.
5. Top with chopped fresh parsley or chives and serve.