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4 eggs
Rose harissa
Fresh coriander
Olive oil
1 can chopped tomatoes
1 onion
There are a lot of ideas when it comes to a weekend breakfast, but I love this one because it is healthy yet comforting and very fulfilling. It’s great for sharing, and it’s made in one pan and better enjoyed eating directly from it. It is a middle-eatern dish that has its variations all over the world. I like playing with it, but not too much, by adding different herbs — try chervil or if you feel adventurous, my favourite tarragon, or sprinkle with feta. In any case, it is a delicious breakfast. And although I only tasted it first when I was a grown-up, it does feel like a dish I would’ve grown up with.
1 step
Heat olive oil in a pan, add chopped onions and sauté until transparent.
2 step
Add teaspoon of harissa, mix well with onions and add canned tomatoes, salt, a little bit of pepper and let it simmer.
3 step
Make a little hole with a spoon and crack in an egg, repeat with the rest of the eggs.
4 step
5 step
After the egg whites are cooked, add coriander and serve.
If you wish you can also add feta cheese on top - works really well.
Jun 01, 2021
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