Harissa baked eggs
- Serves: 4
- Prep: 5 mins
- Cook: 15 mins
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
- Add a little oil and garlic to a pan and sauté for one minute.
- Add the harissa paste and tinned tomatoes and cook for five minutes.
- Make four pockets in the sauce and crack eggs into then cover with a lid.
- Place in oven at 200C for 8 - 10 minutes.
Serve and garnish with coriander, a spoonful of Greek yogurt and a drizzle of chili oil.
Nutritional information, per serving
- Calories: 214kcal
- Carbs: 16.3g
- Sugars: 0.0g
- Protein: 12.6g
- Fat: 11.1g
- Saturates: 3.1g
- Salt: 0.9g
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