By: Hannah Lee Leidy
Photo by Jonathan Timmes

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Serves 2


  • ¼ cup olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1 pint crushed tomatoes
  • 2 teaspoons harissa paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon fresh ginger root, grated
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes
  • 4 large eggs
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped chives

1. In a wide, straight-sided skillet, heat olive oil over medium heat until shimmering. Add onion and cook until translucent, then add garlic for about 30 seconds. Add salt, tomatoes, harissa, paprika, coriander, cumin, ginger, cinnamon, and red pepper. Simmer mixture for 10 minutes until slightly thickened.

2. With the back of a large spoon, make a well in the sauce and crack an egg into it. Repeat with remaining eggs. Cover pan and simmer until eggs are cooked through, about 4 to 6 minutes.

3. Divide eggs and tomato sauce between two wide, shallow bowls. Garnish with a shower of chopped cilantro and chives. Serve piping hot.

  • Recipe by Cathy Barrow

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