1-2 tablespoons olive oil
½ yellow onion, diced
4 cloves (2T) garlic, minced
2 teaspoons Harissa
1+ teaspoon salt
3/4 teaspoon pepper
4 cups or two 14 ounce cans of tomatoes, diced
2 tablespoons of tomato paste (optional)
1 teaspoon sugar or honey
½ cup feta cheese, crumbled, optional
Heat olive oil in a cast iron skillet. When the oil shimmers, add the onion and sauté until it softens and just begins to turn golden. Add the garlic and continue to stir for 1-2 minutes, until the garlic becomes aromatic and softens. Add the harissa, salt, and pepper and stir for another minute. If the mixture begins to stick, add another teaspoon or two of olive oil.
Add the tomatoes, tomato paste (if using), and sugar or honey. Simmer until the tomato mixture has thickened a little (this will take longer with fresh tomatoes, as they will release water initially and will take a little less time if you use the tomato paste).
Make 6 little divots in the tomato mixture and carefully break an egg into each one. Cover the pan and cook until the eggs are at your preferred doneness. I like to cook them for 7-10 minutes, until the whites are set but the yolks are lovely and runny.
Serve with toasted crusty bread and a green salad with a citrus vinaigrette.