Skinnytaste · by Gina Homolka★ 4.9 (10)
Eggs in Purgatory
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 15%
CARBS 7G22% OF CAL
2G FIBER0G OTHER4G TOTAL SUGAR
FAT 8G57% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Italian egg dish where eggs are poached in fiery harissa-spiced tomato sauce. Versatile for breakfast, brunch, or dinner, served with bread for soaking up the sauce.
mainitalianegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 teaspoon olive oil
- 2 tablespoons minced red onion
- 14.5 oz can petite tomatoes
- 2 tablespoons prepared Harissa (I used Mina or more if you like it spicier)
- 4 large eggs
- salt and pepper (to taste)
- 1 teaspoons fresh chopped parsley (or chives for garnish)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 15%
CARBS 7G22% OF CAL
2G FIBER0G OTHER4G TOTAL SUGAR
FAT 8G57% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 532mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.