Tuesday, July 30, 2013

Moroccan Eggs In Purgatory



The classic Spanish dish eggs in purgatory, eggs cooked in a fragrant tomato sauce, gets a Moroccan twist here with the addition of Moroccan black olives, harissa paste and preserved lemon. It's a wonderful, slightly pungent blend of sweet, salt, citrus,and spice. You will not want to leave a stitch of egg yolk or sauce behind so be sure to have a slice of crusty white bread on hand to finish your plate properly.

Moroccan Eggs In Purgatory

2 c diced Roma tomatoes
1/2 c diced red onion
25 Moroccan black olives {or wrinkly-oil cured olives}, pitted and halved
diced preserved lemon rind, to taste
2 T minced garlic cloves
2 heaping T harissa
3/4 t freshly ground black pepper
1/4 t kosher salt
1/8 t cumin
1/4 c fresh lemon juice
1/4 c olive oil
4 eggs

Mix all ingredients except eggs in a bowl. For the preserved lemon, start with 2 T and add more to taste {I 
clocked in at 3 T}.

In 1 large skillet {or 4 small skillets}, place the tomato mixture and heat to a medium simmer. Crack eggs on top and cover. Simmer until egg whites are firm and yolks are still a little runny. Keep checking - about 2 1/2 minutes was my cook time.
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Source: Jill Crusenberry

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