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A spicy-savory skillet breakfast: eggs poached in a harissa-spiked Don Pepino sauce, finished with feta and fresh herbs for dipping with warm bread.
recipe
how to make
Recipe Detail
- Serves
- 2
Ingredients
- Butter
- 2 tablespoons
- Shallot, diced
- 1 large
- Harissa
- 1/4 cup
- Don Pepino Pizza Sauce
- 1 (14.5 oz) can
- Salt
- 1/4 teaspoon
- Eggs
- 4
- Feta cheese, crumbled
- 1/4 cup
- Mint, chopped
- 1 tablespoon
- Cilantro, chopped
- 1 tablespoon
- Baguette, warm
- 1
-
Step 1
Preheat the oven to 375°F. Melt the butter in an oven-safe skillet over medium heat and cook the diced shallot until softened, 5-8 minutes.
-
Step 2
Stir in the harissa and bring to a simmer. Add the Don Pepino Pizza Sauce and half the salt, and cook until the sauce thickens slightly.
-
Step 3
Make four wells in the sauce with a spoon and crack an egg into each one. Sprinkle the eggs with the remaining salt.
-
Step 4
Transfer the skillet to the oven and bake 10-15 minutes, until the egg whites are cooked through.
-
Step 5
Top with feta, mint, and cilantro. Serve straight from the skillet with warm baguette for dipping.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
