Kathryn Danzey, Founder
Instructions
Step 1
Pre heat the oven to 200C/400F. Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened
Step 2
Add the garlic, chilli and paprika and fry for a couple more minutes.
Step 3
Stir in the tomatoes and harissa paste and gently simmer until it reduces and thickens to intensify the flavours. Stir in the chick peas and season to taste.
Step 4
Use the back of a ladle to make a dent in the sauce and crack an egg into each dent. Bake in the oven until the egg whites are firm but the yolk is runny.
Step 5
Top with coriander and serve with rice or toasted bread (gluten free if required).
Ingredients
- 1 tbsp olive oil
- 1 onion, large
- 2 cloves garlic minced
- 1/2 tsp dried chili flakes
- 1 tbsp harissa paste - more can be added to taste
- 1 tsp smoked paprika
- 800g tinned tomatoes (2 tins)
- 4 eggs, large
- Coriander to serve
