Baked Eggs with Harissa Slow Roasted Tomato and Peppers – Breakfast Week
This recipe was inspired by a recent visit to my favourite brunch spot, Caravan Kings Cross. There’s very few things that match up to a leisurely brunch with their excellent coffee and the company of close friends (chat traditionally punctuated by a query of “cocktail?” from one particular friend – you know who you are!).
I am never going to make a version of their baked eggs which is quite as good – I wouldn’t want to anyway because the experience is part of the joy. These are nonetheless a very tasty approximation and whether you chose to go the super-slow-roast route (make 1 day ahead) or the slightly speedier version, I can guarantee that you saturday morning will be made better by a sit down with a dish of these, a good coffee and a crossword.
Baked eggs with harissa slow roasted tomato and peppers
Serves 1 on its own or 2 if serving with a chunk of wholemeal bread to dunk in it.
6 tomatoes on the vine
2 red peppers
2 chestnut mushrooms or a few button mushrooms (optional)
2 eggs ( fresh as possible)
1 tsp harissa paste
1pinch smoked paprika
1 tsbp unsweetened live yoghurt
You can find the full recipe over at my monthly blog for Rangemaster UK