Harissa Baked Eggs

Harissa Baked Eggs
Spicy harissa eggs make the perfect brunch or light lunch served with crusty sourdough.
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Harissa Baked Eggs

Ingredients

  • 1/2 pack Taste Collectiv Harissa x 3 - £11.97
  • 4 free range eggs
  • 1 tin chopped tomatoes
  • 1/2 white onion diced
  • 4 rashers of smoked bacon diced (optional)
  • Fresh coriander to garnish

How to make

  1. Pan-fry the onion and bacon in a little oil until golden and add the harissa and the tin of tomatoes.
  2. Cook down for 15 mins on a low heat or until thickened.
  3. Make little dips in the tomato sauce with the back of a spoon or ladle, and put an egg into each dip.
  4. 'Poach' the eggs in the tomato sauce and top with fresh coriander.
  5. Serve with crusty sourdough.

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Products used in this recipe

Harissa x 3

  • Icon_pricetage_grey Created with Sketch.

    £11.97

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