Harissa Poached Eggs for One

 

1 T. (15 ml) olive oil

1 1/2 tsp. minced onion

1 /4 tsp. minced garlic

1/4 cup (60 ml) chicken broth

1/4 cup (60 ml) canned tomatoes with green chiles (with juice)

2 tsp. (10 g) harissa paste

2 kalamata olives

2 pimento-stuffed green olives

3 eggs

2 T. (18 g) crumbled feta cheese

Chopped herbs for garnish

 

Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.

 

1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs