Moroccan eggs with Harissa paste

Savoury breakfast is one of my lazy weekend favourites. Apart from the traditional English breakfast – a savoury (and unhealthy) classic I am a huge fan of – this Moroccan cuisine inspired egg dish tempted me with bold, intense flavours thanks to Harissa paste. And the best thing – it all takes under 15 minutes to prepare.

Spicy Moroccan eggs with Harissa paste
Ingredients (1-2 portions)

  • olive oil
  • 1 small onion
  • 200g canned tomatoes
  • 1 tbsp Harissa paste (I used a shop bought one)
  • 1 tsp tomato paste
  • 2 eggs
  • salt, peper to taste
  • chives (chopped)


  1. Heat some olive oil in a frying pan and sweat onions for 2-3 minutes on a low/medium heat
  2. Add tomatoes, Harissa paste, tomato paste, salt and pepper and fry for another 3-4 minutes on a high heat
  3. Gently beat in the eggs on top of tomato sauce, season with salt and pepper, cover with lid and cook for 4-5 minutes on a low/medium heat
  4. Sprinkle with chives and serve hot with bread

Moroccan eggs

Moroccan eggs

Moroccan eggs

Moroccan eggs

4 thoughts on “Moroccan eggs with Harissa paste

  1. Hi, what kind of canned tomatoes did you use? Whole or chopped or crushed, I’m not sure which can to reach for! Thanks!

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