Baked Eggs and Greens in Harissa Tomato Sauce Recipe

By Kendra Vaculin

4.9

(14)

These baked eggs are as good for a speedy weeknight dinner as they are for a festive brunch, and the pan-crisped croutons soak up just enough sauce to create wonderfully crispy-gone-soggy texture. Some brands of harissa are spicier than others, so be sure to taste as you go and adjust the crushed red pepper flake usage depending on how spicy you’d like your finished product.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Large Straight-Sided Skillet

$200 At Amazon

Bamboozle Nesting Bowls

$80 $70 At Amazon

Wooden Spoon

$7 At Amazon

Can Opener

$14 At Amazon

4 servings

1

½

5

2

3

¼

3

1

1

4

1

Preheat oven to 425°. Place tomatoes in a medium bowl and crush with your hands into small pieces. Set aside.

Place bread in a large bowl. Drizzle 2 Tbsp. oil over and season with salt and black pepper; toss to coat. Heat 2 Tbsp. oil in a medium ovenproof high-sided skillet over medium-high. Transfer bread to skillet, arranging in an even layer; reserve bowl. Cook bread, undisturbed, until browned and crisp underneath, about 3 minutes. Continue to cook, tossing occasionally, until browned and crisp on all sides, about 3 minutes more. Return to reserved bowl.

Pour remaining 1 Tbsp. oil into skillet. Add garlic, capers, and red pepper flakes. Cook, stirring often, until starting to soften, about 1 minute. Add harissa paste and tomato paste and cook, stirring constantly, until garlic and capers are coated and pastes are dark red, about 1 minute. Add kale and reserved tomatoes; season with salt and black pepper. Cook, stirring often, until kale is slightly wilted and sauce is slightly thickened, about 3 minutes. Remove from heat.

Stir toasted bread into sauce, then make 4 wells in mixture. Crack an egg into each well and season with salt and black pepper. Transfer skillet to oven and bake mixture until egg whites are set but yolks are still runny, 5–8 minutes.

To serve, dollop yogurt on top of baked eggs, drizzle with more oil, and scatter parsley over.

How would you rate Baked Eggs and Greens in Harissa Tomato Sauce?

Leave a Review

I found this recipe when I was home for several weeks with CoVid. I made this 3 different times and finished it off every time. It is the perfect spicy dish and kind of comfort food with the eggs involved. My harissa was very spicy, which was great. My taste buds and appetite were down and out fr CoVid…I swear this dish cured me! Still love it. Very easy to make. I even used frozen kale once and it still was great.

Anonymous

Asheville North Carolina

3/4/2023

I used WAY more kale and let it wilt longer and used more eggs, it takes longer to bake with more eggs.

Anonymous

Tucson, AZ

1/31/2023

Good

Anonymous

9/1/2022

I ended up finishing this under the broiler, the eggs were nicely poached and the bread on top crisped up nicely. Only change I made was to up the garlic and pepper flakes.

Anonymous

Mpls, mn

4/4/2022

Bread turns to mush even with pan frying it beforehand.

Anonymous

3/25/2022

Excellent and easy. I didn't have any harissa so I used a little extra tomato paste and more red pepper flakes. Very tasty and perfect degee of hotness.

Anonymous

2/21/2022

Wonderful and simple! Loved the addition of bread into this. I used a very stale and hard baguette that softened up beautifully in the spicy and briney sauce. I will definitely be making this for the family again and again.

Anonymous

New York, NY

2/13/2022