Harissa baked eggs

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

  1. Add a little oil and garlic to a pan and sauté for one minute.
  2. Add the harissa paste and tinned tomatoes and cook for five minutes.
  3. Make four pockets in the sauce and crack eggs into then cover with a lid.
  4. 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 Carbs Sugars Protein Fat Saturates Salt
214 16.3g 0.0g 12.6g 11.1g 3.1g 0.9g

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