Baked Eggs with Tomato, Harissa & Feta

Kick-start your day & metabolism with this absolutely delicious breakfast.  Baked eggs, tomatoes, spices, harissa paste and crumbled, creamy & tangy feta cheese all mopped up with crusty bread.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • 3 tbsp olive oil
  • 5 garlic cloves (peeled & thinly sliced)
  • 3 red onions (peeled & thickly sliced)
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 3 tbsp Harissa paste
  • 6 large tomatoes (roughly chopped)
  • 400 g tin of chopped tomatoes
  • sea salt flakes & freshly ground pepper
  • 2 handfuls fresh coriander leaves (roughly chopped)
  • 300 g feta cheese
  • 8 free range eggs
  1. Heat a large frying pan over a medium heat and add the oil. Gently fry the garlic and onions until softened. Now add the turmeric, cumin, coriander and cinnamon, stir well.
  2. Add the harissa paste with the fresh and tinned tomatoes, season generously with sea salt and stir through. Simmer gently for 15 - 20 minutes, stirring occasionally.
  3. Preheat the oven to 180°C/Fan assisted 160°C/Gas mark 4. Place the tomato sauce into a large oven proof dish or 2 smaller dishes. Sprinkle with coriander (but reserve a some for serving). Break the feta into chunks and scatter over the dish. Make space in the tomatoes to crack your eggs into, season with black pepper and bake in the oven for 10-15 minutes or until the whites of the eggs are cooked through.
  4. Remove from the oven, sprinkle with the remaining coriander and serve with crusty bread or flat breads, enjoy!