Dish of the week: Harissa baked eggs

Serves 4

Prep time: 5 minutes

Cooking time: 15-20 minutes

Ingredients:

  • 4 large British Lion eggs
  • 1 tin chopped tomatoes
  • 1 garlic clove, crushed
  • 2 tbsp Harissa paste
  • 2 slices sourdough bread, toasted
  • 2 tbsp Greek yogurt
  • Chilli oil
  • Coriander, chopped

Method:

  1. Add a little oil and garlic to a pan and sauté for one minute.
  2. Add the harissa paste and tinned tomatoes and cook for five minutes.
  3. Make four pockets in the sauce and crack eggs into then cover with a lid.
  4. Place in oven at 200C for 8 - 10 minutes.
  5. Serve and garnish with coriander, a spoonful of Greek yogurt and a drizzle of chili oil. 

Recipe by Isaac Carew for British Lion Eggs

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