Harissa Baked Eggs
These harissa baked eggs are so easy to make and adds a kick to your morning breakfast. Combing traditional Middle Eastern ingredients and spices, it will knock your socks off!
Servings: 2 people
Calories: 171kcal
Ingredients
- ½ yellow onion finely diced
- 1 garlic clove minced
- 2 tomatoes finely diced
- 1 tablespoon harissa ground
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon olive oil
- 4 tablespoon water
- 3 eggs
- 2 slices bread to serve
Instructions
- Preheat oven to 400F/200C
- Heat olive oil in a small saucepan over low to medium heat.
- Add onions, sauté 5 minutes, then add the tomatoes.
- Stir tomatoes, then add the 4 tablespoons of water
- Add spices, salt and pepper and simmer a further 5 minutes, or until tomatoes start to reduce.
- Add tomato base to an oven proof, cast iron skillet.
- Made three little nests in the tomato base, and crack one egg into each nest.
- Bake in oven for 20-25 minutes, or until eggs are cooked to liking. *
Notes
* cooking time will vary depending on the size of skillet you use, and the type of oven. Ours took closer to 30 minutes to get the eggs cooked through. We also used a small skillet.
Nutrition
Calories: 171kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 785mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1715IU | Vitamin C: 20.5mg | Calcium: 56mg | Iron: 1.6mg
