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Breakfast | |
| 4 to 5 tablespoons olive oil, plus more for drizzling 1 1/2 medium yellow onions, chopped Kosher salt and freshly ground black pepper 4 to 5 cloves garlic, minced 1 1/2 tablespoons ground cumin 1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness) 1/2 teaspoon smoked paprika Pinch crushed red pepper flakes 1 1/2 tablespoons tomato paste One-and-a-half 28-ounce cans chopped tomatoes 1 1/2 teaspoons sugar 8 large eggs 1 cup crumbled feta cheese A handful of chopped fresh flat-leaf parsley | |
| Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings. Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 5-10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all. | |
Unrated | |
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