The brunch of the gods.

I would eat this every morning, but there aren’t enough tide-to-go pens on planet earth to save my tablecloths and white t-shirts from the havoc that accompanies tomato and harissa based dipping foods.
I should cook and eat this dish in coveralls, or a smock, or just work on successfully getting food from the plate to my mouth.
Warm, filling, savory, bright, herbal. The specialness of the dish is partially the taste and partially the community built around a piping hot shared breakfast feel intimate and overdue. I usually save this for quiet and slow Sundays at home with my partner, but that is not a reflection of it’s difficulty or scalability.
Serving the dish in a large pan alongside roasted bread makes gathering
***This should be a simple dish, that should be 50% cooking quickly and 50% garnishing with tasty items.
For 2-3 people – served in a 10-12 inch skillet
- One can crushed toms
- 3-4 tablespoons harissa
- 1/2 of a yellow onion
- 4 cloves of garlic
- 4 eggs
- sugar, or honey to taste
For 6(ish) – served in a large skillet, paella pan, OR large casarole dish
- 2 cans crushed toms
- 4-6 tablespoons harissa
- 1 yellow onion
- 6 cloves of garlic
- 6-8 eggs
- sugar, or honey to taste
Garnishes
- fried shallots
- Flat leaf parsley
- 1 tablespoon zaatar to garnish
- Labneh, goat cheese, or queso fresco in a pinch to garnish
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