Harissa Baked Eggs

CentraCare Health Weight Management Recipe

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, very finely diced
• 2 garlic cloves, very finely chopped
• 1 red chili, finely diced
• 1 tsp. smoked paprika
• 3–4 heaped Tbsp. harissa paste
• 1 28 oz. can plum tomatoes
• Large handful of cilantro
• 4 large eggs
• 1 14.5 oz can chickpeas

Directions

1. Heat the olive oil in a high-sided, ovenproof frying pan over a medium heat and fry the onion for 6–8 minutes, or until softened.
2. Add the garlic, chili and paprika and fry for 1–2 minutes, or until the mixture becomes aromatic.
3. 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.
4. Cook for 8-10 minutes at a gentle simmer, until the sauce thickens and intensifies. Season to taste.
5. Preheat the oven 200°C/400°F/Gas mark 4.
6. Stir through the cilantro, reserving a few leaves to garnish.
7. Add in the chickpeas and stir through well.
8. 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.
9. Scatter over the reserved cilantro leaves and devour with warm toasted slices of bread for dipping.

Servings: 4

Exchanges per serving: 1 Starch; 2 Protein

Source: Fresh by Donal Skehan