This is spicy! Serve plain yogurt on the side for anyone who wants to cool things down.

Deb Wise


Credit: Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro

Recipe Summary test

25 mins
25 mins
6 servings


Ingredient Checklist


Instructions Checklist
  • 1 Heat oil in a large straight-sided skillet over medium-high heat. Add onion; cook, stirring often, until tender, 8 to 10 minutes. Add harissa, garlic, curry, honey, cumin, ginger and salt. Cook, stirring constantly, for 2 minutes. Stir in tomatoes; bring to a simmer. Reduce heat to mediumlow and simmer for 10 minutes.

  • 2 Break 1 egg into a custard cup. Gently slip egg into sauce as close as possible to surface. Repeat with remaining eggs, leaving space between eggs in skillet. Cover and cook just until whites are set and yolks are still runny, 5 to 6 minutes. Remove from heat. (Eggs will continue to cook after skillet is removed from heat.) Top with scallions.

Nutrition Facts

182 calories; fat 10g; saturated fat 2g; cholesterol 186mg; fiber 4g; protein 9g; carbohydrates 16g; sodium 517mg; iron 3mg; calcium 94mg.