We blog about this recipe here.


Double the recipe for serving 6-8.  When we make this recipe for just the two of us, we use 2 eggs, dish up about only about half of the sauce when serving and then a few days later reheat the leftover – and refrigerated – sauce, add 2 eggs, cook 7 minutes, and we’ve got another quick and easy meal.

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/2 tsp harissa paste (optional – but adds great flavor.  Sriracha is a good substitute)
  • 1 tsp tomato paste (optional)
  • 1/2 large red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1 14 oz can crushed tomatoes (about 1 1/2 c)
  • 1 c spinach, chopped (optional); you can also use baby arugula
  • 2-4 eggs
  • pinch of additional salt and pepper for the eggs
  • 1/4 c Greek yogurt – for topping (optional)
  • Toasted rustic bread to sop up the yummy sauce and egg yolks

Heat the olive oil in a large frying pan over medium heat and add the onion, harissa, tomato paste, bell pepper, garlic, cumin, paprika, and salt. Stir and cook over low heat for about 5 minutes to allow the peppers and onion to soften. Add the tomatoes, bring to a simmer, and cook, uncovered, for about 10 minutes longer – until the sauce thickens slightly and the flavors blend.  Then add the chopped spinach, stir well, and cook and stir until the spinach is wilted – just a few minutes.  Taste for seasoning.

Make 4 little indentations in the sauce. Gently break the eggs into the indentations.  Sprinkle the eggs with a pinch of salt and pepper. Cover the pan and simmer gently for about 7-9 minutes – or until the egg whites are set but the yolks are still runny. Remove from the heat, let sit for a couple of minutes and then spoon into individual bowls and serve with the yogurt and the toast.

Recipe brought to you by and Andy and Ann.


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