Prep Time15 Minutes
Cook Time12 Minutes
Servings2 - 4
This twist on the classic North African and Middle Eastern dish can be eaten for breakfast or served as breakfast for dinner. High in protein and fiber, it’s packed with kale, tomatoes, avocado, and eggs for a nutrient-rich meal sure to satisfy.
- 1 tablespoon avocado oil, divided
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons harissa paste, more or less to taste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 14-oz. can diced fire roasted tomatoes
- Salt and pepper to taste
- 4 large eggs, preferably pastured or organic
- 1 cup kale leaves, roughly torn
- ½ cup feta cheese, crumbled
- 2 tablespoons chopped cilantro
- 1 avocado, sliced
- Preheat oven to 375° F.
- Heat the oil in a large oven safe skillet over medium heat. Add the onion, bell peppers, and garlic to the pan. Stirring occasionally, cook for about 5 minutes or until the onions are translucent.
- Add the tomato paste, harissa, paprika, and cumin. Stir until fragrant.
- Stir in the canned tomatoes with the liquid, salt, and pepper. Cook, uncovered, for 5-7 minutes or until thickened. Remove from the heat.
- Make four indentations in the vegetables and crack an egg into each indentation. Sprinkle the kale around the eggs.
- Bake for 12 minutes or until the eggs are set but the yolks are still runny. Remove the skillet from the oven and top with the feta, cilantro, and avocado. Serve immediately.