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Baked Eggs with Harissa Slow Roasted Tomato and Peppers – Breakfast Week

January 28, 2015

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!).

baked eggs with harissa

Take a slow brunch

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.

shake up your wake up

Mmmm coffee

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

2 Comments leave one →
  1. January 31, 2015 9:29 pm

    Delicious, I love the sound of the Harissa.

  2. petra08 permalink
    February 10, 2015 12:28 pm

    The eggs looks delicious 🙂

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