Harissa-Baked Eggs with Fire-Roasted Tomatoes and Tahini Swirl

Ingredients

• extra-virgin olive oil3 tbsp
• yellow onion1 large, diced
• red bell pepper1, diced
• garlic cloves4, minced
• harissa paste2 tbsp
• ground cumin1 tsp
• smoked paprika1 tsp
• diced fire-roasted tomatoes800g (two 400g cans)
• salt1 tsp
• black pepper1/2 tsp
• large eggs6
• tahini3 tbsp
• lemon juice2 tbsp
• water2 tbsp
• fresh parsley1/4 cup, chopped
• crusty bread or pitafor serving

Directions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in the minced garlic, harissa paste, cumin, and smoked paprika, and cook for another minute until fragrant.

2. 2

   Pour in the fire-roasted tomatoes with their juices, season with salt and black pepper, and bring to a simmer. Reduce the heat to low and let the sauce cook, stirring occasionally, for 10 minutes until it thickens slightly and the flavors meld.

3. 3

   While the sauce simmers, prepare the tahini swirl: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and drizzle-able. Add a pinch of salt if desired.

4. 4

   Using a spoon, create six small wells in the tomato sauce. Carefully crack an egg into each well. Cover the skillet and cook over low heat for 6-8 minutes, until the egg whites are set but the yolks are still runny. (For firmer yolks, cook 2-3 minutes longer.)

5. 5

   Remove the skillet from heat. Drizzle the tahini mixture over the eggs and sauce, then sprinkle with chopped fresh parsley. Serve immediately with warm crusty bread or pita for dipping.