Ingredients
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2 x 796 milliliter cans whole, peeled San Marzano tomatoes
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1/4 cup (60 milliliters) olive oil, plus more for brushing and grilling pita
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1 large yellow onion, chopped
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6 garlic cloves, crushed
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1 tablespoon (15 milliliters) ground cumin
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1/2 tablespoon (7.5 milliliters) paprika
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1/2 teaspoon (2.5 milliliters) cinnamon
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1 1/2 tablepoons (25 milliliters) sugar
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1 tablespoon (15 milliliters) harissa
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Salt and pepper
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8 eggs
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2 tablespoons (30 milliliters) chopped flat-leaf parsley
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Pita, for serving
Directions
- Add tomatoes to a bowl and crush with your hands.
- 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.
- 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.
- 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.
- Turn oven on broil.
- 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.
- Garnish with chopped parsley and serve with pita.
