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Harissa Poached Eggs for One<\/p>\nHarissa Poached Eggs for One<\/p>\n
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1 T. (15 ml) olive oil<\/p>\n
1 1\/2 tsp. minced onion<\/p>\n
1 \/4 tsp. minced garlic<\/p>\n
1\/4 cup (60 ml) chicken broth<\/p>\n
1\/4 cup (60 ml) canned tomatoes with green chiles (with juice)<\/p>\n
2 tsp. (10 g) harissa paste<\/p>\n
2 kalamata olives<\/p>\n
2 pimento-stuffed green olives<\/p>\n
3 eggs<\/p>\n
2 T. (18 g) crumbled feta cheese<\/p>\n
Chopped herbs for garnish<\/p>\n
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Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and saut\u00e9 for 2 to 3 minutes, until softened. Add the garlic and saut\u00e9 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\u2014I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.<\/p>\n
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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<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n