Harissa Baked Eggs


Some days, you just need to splash out a bit for lunch. A sarnie, soup or salad simply won’t cut it. In my humble opinion, there are few better option for lunch/brunch than baked eggs, or Shakshuka as its also know.

Ive spent years trying to recreate the baked eggs from the Angel branch of Ottolenghi, and these are pretty damn close! This recipe is from Sabrina Gheyour’s cookbook Persiana and I love the fact that as well as harissa in this recipe, which is a North African chilli paste, but also ground spices. You know its going to be good.

Make this for your mates or missus when youre a bit hungover, and serve it with massive handfuls of coriander, extra feta to crumble and big thick wedges of toast to dunk in.

Ive also spent a lot of time trying to perfect the runny yolk/cooked white concundrum. You sort of have to sacrifice one for the other. If you can handle your whites a little under for that perfect yolk, then crack on. But if ive had a few lagers the night before, seeing that see-through egg-to-plasm hanging off my fork can turn me green at the gills.

Just make ’em how you like ’em! Ive added a bit of pepper into my recipe as i like the sweetness it adds, and it just fits in perfect with all the other ingredients! Enjoy.

To feed four you’ll need:

  • 4tbsp Olive Oil
  • 4 garlic cloves, sliced
  • 3 red onions, sliced
  • 1 red pepper, cut into inch chunks
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 3 tbsp Harissa paste
  • 6 large tomatoes roughly chopped
  • 400g tin of chopped tomatoes
  • 40g chopped coriander
  • 200g feta, crumbled
  • 8 medium eggs

Start by getting your oil into a frying pan and softening your onions and garlic. Add a pinch of salt to help them sweat until they become translucent. Add your spices and fry gently for 2 minutes before stirring in your harissa paste. Remember to have a little taste of this before adding it in, some are spicier than others! Add the tinned and fresh tomatoes, a splash of water, a pinch of salt and pepper, your cubed red pepper and gently simmer for 15-20 minutes.

While this is simmering get your oven onto 180ºC. Once your sauce is ready, stir through a handful of the coriander, I use mainly the stalks at this stage, leaving more of the leaves to scatter on at the end. Pour your sauce into a baking dish and dot some of the feta around, in and on top of the sauce.

Make 8 holes in the sauce and break your eggs into each indentation. Bake for 10-12 minutes until your eggs are cooked to your liking. Serve with coriander and feta to sprinkle, chilli sauce on the side and big wedges of toast to dunk in!


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