I've mentioned a few times a wonderful breakfast that tina introduced us too.. tina's tomatoes and eggs .. we love it.. but recently i've been hearing about this moroccan paste called harissa that is spicy, tomatoey but ohh so flavorful..
i thought ohh that would be soo good in tomatoes and eggs.. add just another depth of flavor..
i couldn't find it anywhere so i ordered it off amazon (for the record i think amazon is the most amazing thing on the internet.. just saying..) let me tell you this paste is so freaking good.. pete was eating this dish and at first said it's not spicy then it creeps up on you and hits you in back of your throat.. which is how this dish got it's name.. pete called them angry eggs!! angry or not.. it's good.. i can't wait to try harissa in other recipes.. if you have any suggestions give me a shout!
prep time: 5 minutes
cook time: 1 hour
1/2 onion, diced
1/2 a green pepper, diced
1 14.5 oz. can of crushed tomatoes
2 tblsp. harissa
salt and pepper
2 sliced of bacon, cooked and crumbled (optional)
in an oven proof pan heat twice around the pan of olive oil over medium heat add onion and green pepper and cook until tender, add your can of tomatoes and harissa.. cook for about a 1/2 an hour or until most of the liquid from the tomatoes has evaporated.. stirring occasionally.. add salt and pepper and let simmer on medium low another 5 or so minutes.. your looking for it to start to get thick and most of the liquid to be gone.. heat your oven to 350 degrees (f).. crack your eggs into the tomatoes.. like sunny side up eggs.. then put in the oven for another 15 minutes or so.. you want the white part to be cooked all the way through.. now if you like your eggs cooked a little hard then by all means cook them to your liking.. once done remove from oven and let sit for about 3 minutes (it's super hot) scoop onto your plate, sprinkle with crumbled bacon and then take a flour tortilla or toasty bread and dig/dip in..naan bread would be great too :)
enjoy and get cook'n!!