INGREDIENTS
8
free-range, organic eggs
1/8 cup
Extra virgin olive oil
5
large ripe tomatoes chopped into 1" cubes
1
medium onion diced
3 cloves
fresh garlic roughly chopped
1 tsp
smoked Spanish paprika
1 1/4 tsp
Harissa more or less depending on personal preference
Salt and Pepper
1 handful
kalamata olives roughly chopped and pitted
1 handful
fresh coriander/cilantro roughly chopped (can substitute parsley, mint, basil or tarragon)