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.

Source: Jill Crusenberry