Fourth of July weekend is almost here and you probably need some new brunch recipes. I'm off to Phoenix tomorrow to visit my sister (even though we just spent 4 days together for my bachelorette weekend.. stay tuned for a post on that). I'm ready for some heat and a little sunshine to get tan before the wedding. We're almost 1 month out!!
Moroccan Baked Eggs
makes 2 servings
1/2 yellow onion (diced)
3 cloves garlic (minced)
1/2 lb ground Italian sausage (hot or mild)
1 tbsp harissa
1 tsp smoky Spanish paprika (hot or sweet)
1 cup garbanzo beans
1 15 oz can fire roasted tomatoes (diced)
3/4 cup low sodium chicken broth
salt and pepper
2 tbsp olive oil
4 large eggs
cilantro for garnish (roughly chopped)
Heat olive oil in a large frying pan over medium heat. Add onions and cook for 5 minutes until soft. Add garlic and cook for 1 additional minute. Add ground Italian sausage (removed from casing if it was in casing) and break up into little pieces with a wooden spoon. Let cook for 5 - 7 minutes, until cooked through. Add salt, pepper, harissa and paprika to mixture.
Now add tomatoes, garbanzo beans and chicken broth. Bring to a simmer and let thicken for 10 minutes over low heat.
Crack eggs over the mixture, cover and cook until the egg whites turn white but the yolks are still runny. It will take about 5 minutes, maybe less maybe more.
Turn off heat, sprinkle with fresh cilantro and serve.