This traditional one-pan Middle Eastern breakfast of tomato-braised eggs gets a fiery kick from the cumin-infused North African chili paste known as Harissa. It’s best served family style straight from the skillet with plenty of warm pita to sop up all of that yoke-y goodness.
4 to 6 servings
Heat olive oil in non-stick or cast-iron skillet over medium heat then add garlic and sauté until aromatic, about 1 to 2 minutes. Next add onion and red pepper and a pinch of salt and continue to sauté over medium heat until soft and fragrant, about 3 to 5 minutes.
Add the paprika, cumin, and cayenne and cook briefly until fragrant, about 30 seconds, then add the Harissa paste and sauté until brick red and thickened, about 1 to 2 minutes.
Add in the crushed tomatoes and reduce heat to medium-low and simmer for about 15 minutes or until sauce has thickened. Then fold in the rainbow chard and cook until just wilted. Taste sauce and adjust seasoning as needed.
With the back of a ladle or large spoon, create four shallow pockets in the sauce. Crack an egg in each pocket and cover the pan until eggs are cooked to your liking.
Sprinkle liberally with feta and parsley and serve family style straight from the skillet with plenty of warm pita.