A tasty dish of eggs poached in a spicy tomato sauce, perfect for breakfast or lunch.
800g tomatoes (fresh or tinned), chopped
1 tbsp harissa (recipe follows) or use store-bought such as Herbies Harissa Paste Mix
2 tsp honey
2 tsp tomato paste, try this Tomato Powder by Herbies
4 eggs (or 8, see note below)
salt & pepper
parsley, roughly chopped, to garnish
Turkish toast, to serve
Labne or yoghurt, to serve
- Preheat oven to 180C. Lightly grease four 1-cup ramekins and place on an oven tray.
- Place the tomatoes, harissa, honey and tomato paste in a blender and blitz until combined. Pour into a wide frypan and simmer over medium heat for 10 mins or until thickened slightly.
- Divide sauce between the ramekins and use the back of the spoon to make an indent, then carefully break an egg into each ramekin. Season with a pinch of salt and pepper. Place in the oven and bake for about 12 minutes or until the whites are set and the yolks cooked to your liking.
- Remove from oven and carefully place a ramekin on each serving plate. Serve with toasted Turkish bread and a dollop of labne or yoghurt.
- Feel free to use a larger ramekin and add 2 eggs to each ramekin for bigger appetites.
- You may prefer to cook the eggs on the stovetop – simply leave the sauce in the frypan, make an indent for each egg, then carefully break an egg into each. Simmer for 8-10 mins or until whites are set and yolks cooked to your liking. You can place a lid on top to reduce the cooking time.
This recipe comes from a family friend who loves to cook. Double the recipe and store in a sterilised jar in the fridge for at least a month.
30g chilli paste (eg Sambal Oelek)
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 tsp sweet paprika
8 cloves garlic
1 tsp salt
4 tbsp olive oil
1/2 tsp dried mint leaves (optional)
- Place the spices in a small frypan over low heat and toast for a few minutes until fragrant.
- Place the chilli paste, toasted spices, garlic and salt in a mortar and pestle and pound to a coarse paste. Add oil to loosen the paste and stir through dried mint leaves, if using.
- Place in a sterilised jar and store in the fridge until required.
Notes: You may use a small food processor instead of a mortar and pestle.