Donal Skehan: Harissa baked eggs

Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
  • Serves 4
  • 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
  • Sea salt and freshly ground black pepper
  • Toasted wholegrain bread or home-made flatbreads, to serve</li><li/></ul>

Heat the olive oil in a high-sided, oven-proof frying pan over a medium heat and fry the onion until softened. Add the garlic, chilli and paprika and fry gently for a minute or two, until the mixture becomes aromatic.

Stir in the harissa paste and tomatoes, pressing the tomatoes with the back of a fork until you are left with a smooth-ish consistency. Cook for eight to 10 minutes at a gentle simmer, until the sauce thickens and intensifies. Season to taste.

Stir in the coriander, reserving a few leaves to garnish. If you want a smoother sauce, transfer to a food processor and blitz until velvety and then return to the pan (or use individual oven-proof dishes).

Use the back of a ladle to make four wells in the sauce and crack an egg into each. Bake in a moderate oven (180 degrees Celsius) for six to eight minutes, until the eggs are just set. Scatter over the reserved coriander leaves and eat with toasted slices of bread for dipping.