2 tbsp olive oil
2 tbsp harissa paste
2 tsp tomato purée
1 yellow onion diced
2 large red peppers, cut into 1/2 inch dice
4 garlic cloves, finely chopped
1 tsp ground cumin
2 tsp smoked paprika
5 large, very ripe tomatoes, chopped – or 3 cups diced canned
4 medium eggs
4 oz plain greek yogurt
3 scallions diced
1 cup feta crumbled
2 large pieces of bread

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Preheat oven to 400 ̊F.

Heat the olive oil in a large oven proof skillet.

Add onion and pepper and cook until soft, about 12 minutes.

Add spices and garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil.

Reduce to a simmer and cook for about 10 minutes. Season with salt to taste.

With the back of a spoon, create 4 pockets or indents in the tomato sauce and crack an egg into each. Set skillet in the oven and bake just until eggs are set, about 5-7 minutes. Garnish with scallions and feta cheese.

Eat with yogurt and bread.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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