Directions:
- In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over moderate heat, stirring, until softened, about 8 minutes. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.
- Crack the eggs into the sauce. Cover and cook over moderately low heat until the whites are firm and the yolks are runny, 5 minutes. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.5 Kcal (844 kJ) | ||
| Calories from fat | 114.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 20% | |
|---|---|---|---|
| Cholesterol | 198.24mg | 66% | |
| Sodium | 263.85mg | 11% | |
| Potassium | 607.36mg | 13% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 10.48g | 21% | |
| Vitamin C | 50.8mg | 85% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 10mg | 56% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 66.57 Kcal (279 kJ) | ||
| Calories from fat | 37.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 20% | |
|---|---|---|---|
| Cholesterol | 65.49mg | 66% | |
| Sodium | 87.16mg | 11% | |
| Potassium | 200.65mg | 13% | |
| Total Carbs | 3.9g | 4% | |
| Sugars | 1.93g | 23% | |
| Dietary Fiber | 1.04g | 13% | |
| Protein | 3.46g | 21% | |
| Vitamin C | 16.8mg | 85% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.3mg | 56% | |
| Calcium | 43.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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