Baked Eggs with Feta, Harissa and Tomato Sauce & Coriander

Baked Eggs with Harissa, Tomato Sauce and Coriander

Another amazing dish from Persiana by Sabrina Ghayour. We had this before we went to Morocco; part of a week where we thought we’d try out the types of food we were likely to eat while we were on holiday. Sadly stuff like this was nowhere to be found.

It’s an incredibly tasty dish and, although it is supposedly what people eat for breakfast, it was a main meal for us. I should knock one of these up the morning before our next Monopoly Board Pub Crawl (we are well over half way !).

Our local Syrian supermarket has fresh feta. Its far superior to the stuff you get in packets, much smoother and it matures if you keep it a couple of days. We buy it a lot and it often ends up in this recipe (as well as the pistachio dip) – I’ve made them both many times.

It’s very simple to make but does take a while if you want your sauce to be rich and your eggs well baked.

The sauce isn’t unlike most tomato based curry sauces. You fry some red onions, add lots of garlic, stir in turmeric, cumin, coriander and cinnamon and then the harissa paste. Once the onions are well coated add both tinned and fresh tomatoes, and simmer for 20 minutes or so. Very simple.

Pour this sauce into a shallow ovenproof dish and break chunks of feta into the sauce, and stir in lots of coriander.

Then make four wells in the sauce, crack eggs into the wells, season with pepper and bake in the oven until the eggs are cooked to your liking.

I like recipes like this because you don’t have to paw over them for ages. It can be a one pot creation if you start your sauce in the right dish. First time round I doubled my washing up by not planning properly.

The recipe recommends eating this with flatbreads, which we did. Mopping up that awesome tomato sauce was very satisfying.

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