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breakfast

Harissa Baked Eggs

Enjoy this healthy, comforting baked egg recipe for breakfast, brunch, lunch or dinner.

30 4
Harissa Baked Eggs | DonalSkehan.com, Enjoy this healthy, comforting baked egg recipe for breakfast, brunch, lunch or dinner.

breakfast

Harissa Baked Eggs

Enjoy this healthy, comforting baked egg recipe for breakfast, brunch, lunch or dinner.

Tuesday, January 12, 2016
US / METRIC

1 tbsp olive oil

1 large onion, very finely diced

2 garlic cloves, very finely chopped

1 red chilli, finely diced

1 tsp smoked paprika

3–4 heaped tbsp harissa paste

2 x 400g tins plum tomatoes

Large handful of coriander, roughly chopped

4 large free-range eggs

400g tinned chickpeas

Sea salt and freshly ground black pepper

Toasted bread, to serve

1 tbsp olive oil

1 large onion, very finely diced

2 garlic cloves, very finely chopped

1 red chilli, finely diced

1 tsp smoked paprika

3–4 heaped tbsp harissa paste

2 x 14oz tins plum tomatoes

Large handful of coriander, roughly chopped

4 large free-range eggs

14 oz tinned chickpeas

Sea salt and freshly ground black pepper

Toasted bread, to serve

Ovenproof frying pan

30 mins
Serves 4

Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook and here it is put to good use to coddle eggs until their yolks are runny and unctuous. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question: ‘What’s for dinner?’

Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened.
Add the garlic, chilli and paprika and fry for 1–2 minutes, or until the mixture becomes aromatic.
Stir in the harissa paste and tomatoes, pressing the tomatoes down with the back of a fork until you are left with a smooth-ish consistency.
Cook for 8 –10 minutes at a gentle simmer, until the sauce thickens and intensifies. Stir through the coriander, reserving a few leaves to garnish. Season to taste. Preheat the oven 200°C/400°F/ Gas mark 4.

TOP TIP

If you want an even smoother sauce, transfer to a food processor and blitz until velvety and then return to the pan (or use individual ovenproof dishes).
Add in the chickpeas and stir through well.
Use the back of a ladle to make 4 wells in the sauce and crack an egg into each one. Bake in the oven for 10 minutes, until the eggs are just set but the yolks are still runny.
Scatter over the reserved coriander leaves and devour with warm toasted slices of Tasted bread for dipping.
30 mins
Serves 4

Ingredients
US / METRIC

1 tbsp olive oil

1 large onion, very finely diced

2 garlic cloves, very finely chopped

1 red chilli, finely diced

1 tsp smoked paprika

3–4 heaped tbsp harissa paste

2 x 400g tins plum tomatoes

Large handful of coriander, roughly chopped

4 large free-range eggs

400g tinned chickpeas

Sea salt and freshly ground black pepper

Toasted bread, to serve

1 tbsp olive oil

1 large onion, very finely diced

2 garlic cloves, very finely chopped

1 red chilli, finely diced

1 tsp smoked paprika

3–4 heaped tbsp harissa paste

2 x 14oz tins plum tomatoes

Large handful of coriander, roughly chopped

4 large free-range eggs

14 oz tinned chickpeas

Sea salt and freshly ground black pepper

Toasted bread, to serve

You'll Need

Ovenproof frying pan

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