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Photo of Baked eggs with harissa & feta by WW

Baked eggs with harissa & feta

5
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
Harissa paste is one of our favourite ways to bring on a bit of heat! Add it to stews, soups and burgers as well as this saucy baked egg recipe.

Ingredients

Calorie controlled cooking spray

1 spray(s)

Garlic

4 clove(s), finely chopped

Onion(s)

3 large, thinly sliced

Peppers, all types

1 medium, cut into 2cm pieces

Turmeric

2 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Harissa Paste

3 tablespoon(s)

Tomato

6 large

Tinned Tomatoes

1 can(s), large

Coriander, fresh

40 g

Feta Cheese

150 g

Egg, whole, raw

8 medium, raw

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a frying pan with cooking spray and put over a medium heat. Add the garlic and onions and cook for 5-6 minutes until starting to soften. Add the turmeric, cumin, ground coriander and cinnamon, and cook for 1 minute.
  2. Stir in the harissa, then add the fresh and tinned tomatoes and pepper. Season. Cover and simmer for 15 minutes. Uncover then let simmer for a further 5 minutes.
  3. Stir half the coriander through the sauce, then pour into a 30cm x 20cm baking dish and stir in half the feta.
  4. Use the back of a spoon to make 8 dents in the sauce and break an egg into each. Bake for 10-12 minutes or until the eggs are cooked to your liking. Scatter over the remaining coriander and feta, then serve.

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