• David Hall

Middle Eastern Eggs

I'm not sure if that title is going to draw you in. All I can say is, try this recipe once and make your own mind up. It's utterly delicious, perfect for a brunch hangover cure with lots of crusty bread and strong coffee.

1 tbsp olive oil

1 red onion, sliced

A handful of mushrooms, sliced

1 red pepper, sliced

2 cloves garlic, sliced

1 fresh chilli, deseeded and sliced

A handful of cherry tomatoes

1 tbsp rose harissa paste (I use Belazu, simply the best)

1 tsp smoked paprika

1 tbsp tomato puree

1 tin of chopped tomatoes

1 tin of chick peas, drained

A couple of handfuls of fresh spinach, sliced

Salt and pepper


Grated Cheddar cheese (optional)

1 - Pre-heat your oven to 200C/GM6/180 fan.

2 - Heat the olive oil in a large, oven-proof pan. Add the onions, mushrooms and peppers and stir-fry for ten minutes.

3 - Add the garlic and chilli and cook for a minute. Then stir in the harissa paste, smoked paprika and tomato puree and combine, cooking for another minute.

4 - Add the cherry tomatoes, tinned tomatoes, chick peas and spinach. Bring to a simmer and combine thoroughly. Taste for seasoning.

5 - Make 3-4 'dents' in the mixture and crack the eggs into each pocket. Season with salt and pepper. If you are using, grate the cheese over the eggs. Place in the oven and cook for ten minutes or until the eggs are cooked to your liking.

6 - Serve at the table with crusty bread.


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