Baked eggs with harissa & feta
5
Points®
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
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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