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.

Left Over Chicken Curry and Brown Rice

Having spent all weekend sanding, dyeing and lacquering the boat floors (not to mention tiling and grouting the wet room) we needed to put the living room and kitchen back the way it was on Monday evening.

Without a kitchen the plan for dinner was chicken wraps; with a cooked chicken from the supermarket and a load of salad. As nice as it was we were just being practical and quick – and there was a lot of chicken left over.

But what to do with the other half of the chicken?

The Guardian ran an article about 27 things to do with left over chicken. This curry was first on the list. There were many other lovely recipes in the article but I had all the ingredients for the curry. I may revisit them another time!

The curry is pretty simple and very low in fat. I don’t usually make curry (even though I love spicy foods) as Freya isn’t a big fan of spicy food and I always tend to fail in making something mild enough for her. This one looked like it might suit us both.

For this one you slowly sweat some onions and then add garlic and fresh ginger and sweat some more.

Add a mix of ground spices including cumin, cardamom, cinnamon, coriander, chilli powder and make sure all the onions are coated.

Add chopped fresh tomatoes and chicken stock, bring to be boil and simmer for 10 minutes or so.

Stir in the cooked chicken and once it had warmed through stir in a couple of spoonfuls of yoghurt.

Serve with some fresh chopped coriander and some rice.

I really liked this curry. The yoghurt made it very creamy and rich- just without the cream.

It was a little bit too spicy for Freya. I think it was the fresh ginger – it didn’t bother me though. Perhaps halving the ginger might be in order next time.

It’s certainly one that I’m going to squirrel away for other leftover days.