Harissa Baked eggs

Harissa Baked Eggs

Calories

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
  • 800 g Tinned tomatoes (2 tins)
  • 4 Eggs, large
  • Coriander to serve

Instructions
 

  • 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
  • Add the garlic, chilli and paprika and fry for a couple more minutes.
  • 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.
  • 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.
  • Top with coriander and serve with rice or toasted bread (gluten free if required).
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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