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Garvinque

Is this an American thing/Northeast thing?

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A total abomination! :pukeright: That kid is smart for his age! 

I'm with Syz, a dash of Sriracha. Never tried Harissa on eggs, but it should work fine. I like Pimenton (Smoked Paprika) and now the Purple Crack! Before Sriracha, I'd occasionally put hot sauce on them, but didn't care for the vinegar base all that much. I'm a Franks over Tabasco guy for that reason. 

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I'm totally down with Shakshuka (eggs poached in a tomato based sauce with peppers and potatoes), it's just that, for me, most commercial ketchup has way too much sugar (in reality - high fructose corn syrup) in them. It has it's place in the kitchen, but on eggs is definitely NOT one of them. JMHO

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Growing up we never had ketchup in the house. My parents said ketchup was an excuse for a poor cook so I never acquired a taste for it. However I've seen some beautiful cooks accompanied with ketchup posted here. To each their own.

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I grew up in the SE where ketchup was the universal lubricant but I had to go away to prep school before I ever saw someone put it on eggs.

So I guess it's a NE thing. Unless it rubs off my hash browns onto my eggs it's not something I've developed a taste for.

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