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Harissa Eggs in Purgatory

This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick.

I bought a jar of Mina Harissa[1] on Amazon[2], a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was Eggs in Purgatory. It’s spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). Serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet.

Harissa Eggs in Purgatory
Servings: 4 • Size: 1 egg with sauce • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 102.5 • Fat: 5 g • Carb: 5  g • Fiber: 1.5 g • Protein: 7 g • Sugar: 2 g
Sodium: 253 mg (without added salt) • Cholest: 175.0 mg


  • 1/2 tsp olive oil
  • 2 tbsp minced red onion
  • 14.5 oz can petite tomatoes
  • 2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
  • 4 large eggs
  • salt and pepper, to taste
  • 1 tsp fresh chopped parsley or chives


Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.


  1. ^ Mina Harissa (
  2. ^ Amazon (

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