CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes



  • 2 x 796 milliliter cans whole, peeled San Marzano tomatoes
  • 1/4 cup (60 milliliters) olive oil, plus more for brushing and grilling pita
  • 1 large yellow onion, chopped
  • 6 garlic cloves, crushed
  • 1 tablespoon (15 milliliters) ground cumin
  • 1/2 tablespoon (7.5 milliliters) paprika
  • 1/2 teaspoon (2.5 milliliters) cinnamon
  • 1 1/2 tablepoons (25 milliliters) sugar
  • 1 tablespoon (15 milliliters) harissa
  • Salt and pepper
  • 8 eggs
  • 2 tablespoons (30 milliliters) chopped flat-leaf parsley
  • Pita, for serving


  1. Add tomatoes to a bowl and crush with your hands.
  2. Heat olive oil in a large skillet over medium- high heat.  Add onions and sauté, stirring, until golden. Add garlic, cumin, paprika, and cinnamon and cook just for a few minutes, until garlic is soft.   
  3. Add tomatoes to skillet along with sugar and harissa, then turn heat down to medium and simmer for ten minutes. Season with salt and pepper.
  4. Using a spoon, make eight small wells in the tomato sauce. Crack eggs into wells. Cover skillet and cook until egg whites are set, about ten minutes.
  5. Turn oven on broil. 
  6. Brush both sides of pita with olive oil, put on a baking sheet, and place under broil until bread is golden, about one to two minutes. Cut into quarters.
  7. Garnish with chopped parsley and serve with pita.   

Follow Spencer Watts:

You might like

View All Recipes
Herby falafel Herby falafel
Basic mujendra  Basic mujendra 
Roasted eggplant celebration Roasted eggplant celebration
Hummus with beets Hummus with beets
Knafeh Knafeh