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


  • 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.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

Products used in this recipe

Harissa x 3

  • Icon_pricetage_grey Created with Sketch.


As seen in

You might also like these recipes

Chunky Ginger and Black Eyed Bean Soup
Gin Cured Salmon
My Favourite Cashew Milk