breakfast salad toppers
YIELDS 4 Servings



  1. Heat the olive oil in a large frying pan over medium heat, add the onion, and cook until soft, about 5 minutes. Add harissa, tomato paste, bell peppers, garlic, cumin, and ¾ teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes until you have a thick sauce. Salt & pepper to taste
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny.
  3. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. Garnish with parsley and Salad Toppers, and serve with bread or couscous.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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