Friday 30 September 2016

Donal Skehan - get cracking with Harissa Baked Eggs

Donal Skehan

Published 15/11/2015 | 02:30

Harissa eggs
Harissa eggs

Soft eggs cooked in a fiery tomato sauce is the perfect comfort food at any time of the day.

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Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook and here it is put to good use to coddle eggs until their yolks are runny and dreamy. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question: What's for dinner? Stir through a tin of drained and rinsed chickpeas to the tomato sauce before you add the eggs, if you want to bulk out this dish.

Serves 4

You will need

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 whole grain bread or homemade flatbreads, to serve

Method

Heat the olive oil in a high-sided, oven-proof frying pan over a medium heat and fry the onion for 6-8 minutes, or until softened. Add the garlic, chilli and paprika and fry for 1-2 minutes, or until the mixture becomes aromatic.

Stir in the harissa paste and tomatoes, pressing the tomatoes down with the back of a fork until you are left with a smooth-ish consistency. Cook for 8-10 minutes at a gentle simmer, until the sauce thickens and intensifies. Season to taste. Preheat the oven 200°C (180°C fan).

Stir through the coriander, reserving a few leaves to garnish. If you want an even 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 4 wells in the sauce and crack an egg into each one. Bake in the oven for 10 minutes, until the eggs are just set but the yolks are still runny. Scatter over the reserved coriander leaves and devour with warm toasted slices of bread for dipping.

Autumn Series

Dublin’s Fumbally cafe is hosting an array of educational food workshops and events in its Autumn Series, running until the end of November. Workshops include butchery, beekeeping, cooperative food systems, wild foraging and much more.

SEE: thefumballystables.ie

Harissa

Harissa is aromatic chilli paste which consists of roasted red and serrano peppers, chillies and garlic as well as a multitude of spices like coriander and caraway seeds. It’s widely used in North African and Middle Eastern food to flavour stews and tagines and also as a fiery condiment like ketchup. It’s available in tins, jars and tubes in most supermarkets, or even make your own batch and keep it in the fridge ready to add a bit of spice whenever you need it.

Harissa

Harissa is aromatic chilli paste which consists of roasted red and serrano peppers, chillies and garlic as well as a multitude of spices like coriander and caraway seeds. It’s widely used in North African and Middle Eastern food to flavour stews and tagines and also as a fiery condiment like ketchup. It’s available in tins, jars and tubes in most supermarkets, or even make your own batch and keep it in the fridge ready to add a bit of spice whenever you need it.

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