Spicy Baked Eggs

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 3 tbsp Simon Johnson everyday extra virgin olive oil
  • 260 g Christine Manfield Harissa
  • 3 Tomatoes, diced
  • 1 Garlic clove, crushed
  • 8 Kangaroo Island Eggs, allow 2 per serve
  • Salt and pepper to taste
  • Individual soup bowls or ramekins, per person
  • freshly chopped parsley, to serve
  • Crusty bread, to serve

Method

  1. Preheat oven to 180C
  2. Saute tomatoes and garlic in Simon Johnson everyday extra virgin olive oil, in a medium frying pan over a gentle heat
  3. Add the jar of Christine Manfield Harissa and stir to combine. Season with salt & pepper, remove from heat
  4. Ladle the harissa mixture into individual ramekins or bowls
  5. Crack two eggs into each bowl,
  6. Bake in the oven for 10-12 mins, or until the eggs are just set and still runny in the centre
  7. Scatter with freshly chopped parsley & serve with some crusty bread on the side

Buy the Ingredients