Harissa breakfast bowls

Heat sauté pan over medium-high heat and add bacon. Fry until crispy, remove from pan using a slotted spoon and set aside on a paper towel. Remove grease from pan and wipe clean.

Return pan to medium-high heat and add 1 tablespoon olive oil and onion. Sauté until translucent, about 3–4 minutes. Add garlic and sauté mixture until garlic is golden and fragrant. Add beans and sauté for 2–3 minutes. Add chicken stock and bring to a boil. Once boiling, reduce heat to medium-low and simmer until the liquid has reduced by a third.

In a small mixing bowl or measuring cup, add teaspoon of olive oil and xanthum gum and stir until thickened. Pour into sauté pan and stir. Season with salt and pepper as needed. Decrease heat to low.

Make 4 wells using a large spoon in the sauce. To prevent any shell from accidentally falling into the sauce, break the eggs, one at a time, into a small bowl or measuring cup then pour into their respective wells.

Cover pan and cook until the whites are fully cooked and opaque, yolks that are slightly risen, but yolks that still move when you shake the pan. Spoon into bowls and garnish with harissa, bacon bits, and fresh parsley. Serve with day old bread. Makes 2 bowls.