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A maghrebi dish perfect for breakfast and brunch.

20 minutes
45 minutes


Ingredients checklist
  1. Roughly chop the onions and peppers and fry on a medium heat in the oil in a pan until softened and lightly coloured.
  2. Add the Harrissa and Chopped Tomatoes and cook out the sauce for 10 minutes, season with salt and a teaspoon of sugar if required.
  3. Preheat oven to 200.
  4. Transfer the hot sauce to a large oven proof dish that will fit the required number of eggs.
  5. Sprinkle the crumbled feta over the sauce then make some little “nests” in the sauce with a spoon and crack the eggs into them.
  6. Place in the centre of the oven and cook until the whites are set, around 15 minutes.
  7. Cover with yoghurt, onions and chopped coriander and serve.

Picture credit: Jose Laborda Ubiria