The Best Baked Eggs Recipe
A Harissa based baked eggs recipe
Equipment
- Curry Serving Bowls
- Chopping Board
- Knives
Ingredients
- 1 tbsp olive oil
- 3/4 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp cinnamon
- 1 tsp harissa paste
- 2-3 cloves garlic
- 2 tins chopped tomatoes
- 1 medium onion
- 4 medium eggs
- feta cheese
Instructions
- Pre-heat the oven to 180C
- Fry the onion in half the oil, in a sauté pan on a low heat with the lid on. Stir occasionally and cook for 10 minutes.
- Add the garlic and add remainder of the oil. Fry until browns.
- When the onion is soft and slightly golden, add the tumeric, cumin, cinnamon and coriander. Cook for a minute, stirring continuously.
- Add the harissa paste and stir continuously for 30 seconds. If spices stick to pan, add more oil.
- Add chopped tomatoes and stir in well. Simmer for 5-10 minutes.
- Put three cubes of feta cheese into the bottom of each curry dish
- Pour the mixture from the pan into the dishes.
- Get a dessert spoon and make a small well on top of the mix. Crack the egg onto the spoon, digging the well down, so the egg runs into it. This stops the egg running across the surface of the mixture.
- Repeat for remaining eggs.
- Add the remaining feta cubes around the eggs
- Place in oven and allow eggs to cook for 10-15 mins but check eggs are done to your preference. If using a ceramic casserole dish will take longer.
- Serve with coriander and serve with Naan breads, mango chutney and plain yoghurt.