There are so many plusses to this recipe.  I have made it a million times, I’ve repurposed leftover harissa sauce and vegetables, I’ve made it with everything brand new, and each and every time it does not disappoint.  It’s quick and easy and filling!  Feel free to add any veggies right before the sauce portion as it’s cooking.  I’ve added leftover cauliflower, asparagus, spinach, mushrooms.  This is a forgiving dish and one that begs for creativity. Below is the base, but feel free to dress it up as you see fit.  Have fun, get creative and playful.


  • 1 can tomato paste
  • ½ cup cherry tomatoes, sliced in half lengthwise
  • ¼ cup harissa – I made harissa using this recipe from Minimalist Baker.  You can buy premade
  • ¼ cup water, veggie stock or bone broth
  • 1 small onion, medium dice
  • 1 large or 2 medium garlic cloves, minced
  • 4 medium pasture raised eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. Combine tomato paste and harissa in a medium bowl.  While stirring, slowly add the liquid to thin it out.  It shouldn’t get too thin, like a thick sauce, less paste.
  2. Heat medium pan with high sides over medium heat
  3. Add olive oil when pan is to temp
  4. Let olive oil heat for about a minute, add onions, add a sprinkle of salt and stir to coat with oil
  5. Let the onions sweat (become translucent) about 5 minutes
  6. Add garlic, stir to combine (if you are adding veggies, now is the time to add them)
  7. When garlic is fragrant (about 30 seconds), add sauce and let simmer for a few minutes 
  8. Crack eggs one by one so that they lay on top of the sauce 
  9. Cover and let simmer for 5-7 minutes, or until eggs are cooked all the way through
  10. Remove from heat and serve hot

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