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Baked eggs with harissa and feta

Baked eggs with harissa and feta

Total Time
55 min
10 min
45 min
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!



3 medium, thinly sliced


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)


4 medium, chopped

Red capsicum

1 medium, cut into 2cm pieces

Fresh coriander

½ cup(s), chopped

Reduced fat feta cheese

150 g


8 medium

Oil spray

1 x 3 second spray(s)


  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.


TIP: For a milder flavour, replace the harissa with 2 tsp ground paprika.