Harissa baked eggs with butter beans

Name: Harissa baked eggs with butter beans
Total time: 35 min
Cuisine: North African
Ingredients: 1 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, sliced; 1 tbsp harissa paste; 400g chopped tomatoes, tinned; 400g butter beans, tinned, drained and rinsed; 6 eggs, large; 2 tbsp fresh coriander, chopped; 3 slices wholemeal bread

Eggs baked in a smoky tomato and butter bean sauce. Bring the pan to the table with bread for scooping.

Time35 min
LevelEasy
Costabout £1.30 a head
Oven190°C (170°C fan)

3 servings

Ingredients

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1 tbspolive oil
1onionsliced
2garlic clovessliced
1 tbspharissa paste
400 gchopped tomatoestinned
400 gbutter beanstinned, drained and rinsed
6eggslarge
2 tbspfresh corianderchopped
3slices wholemeal bread

Method

1
Heat the oil in a deep ovenproof frying pan. Cook the onion for 6 minutes until soft, then add the garlic for 1 minute.
7 min
2
Stir in the harissa and cook for 1 minute.
3
Add the tomatoes and butter beans. Simmer for 10 minutes until thick.
10 min
4
Heat the oven to 190°C (170°C fan).
5
Make six dips in the sauce with a spoon and crack an egg into each.
6
Bake for 8 to 10 minutes until the whites are set and the yolks are still soft.
9 min
7
Scatter with coriander and serve with the toasted bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.