4 large tomatoes, diced (or 1-28 oz can)
1-2 Peppers, roasted red or green
8 eggs
1 large onion, chopped
4 garlic cloves, crushed
1 tbs tomato paste
1 tbs Seymour Rockin’ Harissa
3 tbs parsley or cilantro, fresh rough chopped
1-4 tbs olive oil
sea salt and fresh black pepper to taste
Heat olive oil in a large skillet or medium sized pot. Add onion and sauté until tender over medium heat, add garlic continue cooking for an additional 2-3 minutes, careful not to let burn. Add tomatoes, peppers, tomato paste, and Seymour Rockin’ Harissa, cook until tender 15-20 minutes stirring occasionally. Season with salt and pepper to taste.
Once vegetables are tender, the consistency of a thick sauce, crack eggs individually onto sauce, spacing them evenly in the pan. Cook for 4-5 minutes uncovered until whites begin to solidify/cook, spoon some sauce over the edges of the egg whites, cover pan and cook for an additional 3 minutes for soft to medium yolks (cook longer if you prefer eggs well done). Sprinkle parsley or cilantro over top and serve.
Note: the amount of tomato paste and Seymour’s can be adjusted to personal taste. Recommend serving with crusty bread, potato pancakes or hash browns. Serves 4
