Baked eggs with harissa and feta
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
These oven-baked eggs in spicy tomato sauce with fresh coriander and feta make a fantastic, full-flavoured brunch dish. Toasted pita bread (contains gluten) is nice to dunk in the eggs too!
Ingredients
Onion
3 medium, thinly sliced
Garlic
3 clove(s), crushed
Ground turmeric
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground cinnamon
½ tsp
Harissa paste
2 tbs
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Tomato(es)
4 medium, chopped
Red capsicum
1 medium, cut into 2cm pieces
Fresh coriander
½ cup(s), chopped
Reduced fat feta cheese
150 g
Egg(s)
8 medium
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray large non-stick frying pan with oil and heat over medium heat. Cook onions and garlic, stirring, for 5-6 minutes or until softened slightly. Add turmeric, cumin, ground coriander and cinnamon and cook, stirring, for a further 1 minute.
2
Preheat oven to 180°C.
3
Stir in harissa paste, canned and fresh tomatoes and capsicum. Season with salt and pepper, cover and simmer gently for 15 minutes. Remove lid, simmer uncovered for further 5-10 minutes or until thickened slightly. Stir in ⅓ cup fresh coriander and half the feta. Transfer mixture to a 20cm x 30cm rectangular ovenproof dish.
4
Using the back of a large spoon, make 8 hollows in the mixture and crack an egg into each. Bake for 10-12 minutes until eggs are cooked to your liking. Serve sprinkled with remaining fresh coriander and feta.
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