Tomato harissa baked eggs with feta & parsley
GF
A super tasty and super wholesome breakfast that is easy to prep ahead! Middle eastern spices are cooked with tomatoes, baked with eggs and topped with creamy feta, toasted sesame seeds and fresh parsley. Served with bacon wrapped Turkish bread, this is a stunning breakfast for entertaining or meal prep.
This is such a great breakfast recipe for serving to guests. I like to always have a batch of this on hand in the freezer for a quick option in the morning that feels like you’ve put in the effort. Simply make the tomato mixture ahead and freeze in a ziploc bag. Then it’s ready to just pull out the night before serving and cook in a skillet the next morning!
What's in this recipe?
Tomato harissa baked eggs
Fresh tomatoes
Fresh tomatoes set this shakshuka recipe apart! They give the mix a beautiful freshness and sweetness that can’t be found in tinned tomatoes. Use tinned crushed tomatoes if regular tomatoes are out of season.
Tomato passata
Tomato passata is simply pureed tomatoes. This helps to give the mixture body and moisture without watering it down and comprimising on flavour.
Red onion & capsicum
Red onion and capsicum give the shakshuka a base of flavour. I prefer red onion over regular onion as they are sweeter in flavour and less confronting when eating for breakfast! Can be substituted with shallots. I also prefer to dice the vegetables over slicing them as some recipes suggest as it leads to a cleaner eating experience!
Garlic
Garlic provides a great base of flavour to the dish. Please use fresh garlic here!
Cumin seeds
Cumin seeds are left whole and toasted which gives this sauce a beautiful warmth and nutty flavour. Can be substituted with ground cumin however you will lose that delicious toasted flavour.
Harissa paste
Harissa paste is a secret flavour bomb which sets this recipe apart. A little amount goes a long way here to providing depth of flavour that cant be achieved otherwise. Harissa is a spicy and smoky red chili paste from Tunisia!
Olive oil
Olive oil is used to fry off all aromats and bind the ingredients together. Can be substituted with a neutral flavoured oil however I prefer olive oil for its health benefits and fruity flavour.
Chili flakes
Completely optional! Harissa already has a decent whack of chili so leave out if sensitive to the heat!
Eggs
Fresh eggs are the main event in this recipe! I like to cook them until the whites are just set and yolks are runny. Perfect for dipping your turkish bread soldiers. However feel free to cook longer if preferred.
Garnish
Feta
Creamy feta is crumbled over the top of this recipe and goes so beautifully with the tartness of the tomatoes. I prefer to use Danish style feta as it's creamier than Greek style feta - even better if you can use marinated feta!
Sesame seeds
Toasted sesame seeds give this a delicious toasted nutty flavour and sets it apart!
Parsley
Fresh parsley (curly or flat leaf) gives this recipe freshness and helps cut through the big bold flavours.
Step-by-step photos
Tomato harissa baked eggs with feta & parsley
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 small red onion (finely diced)
- 1/2 red capsicum (diced)
- 2 cloves garlic (minced)
- 3 medium tomatoes (diced)
- 1 cup tomato passata
- 2 Tbsp harissa paste
- 1/2 tsp salt
- 1/4 tsp chili flakes & black pepper
- 4 eggs
- 100g feta (crumbled)
- 1/4 cup parsley (finely chopped)
- 1 Tbsp sesame seeds (toasted)
Instructions
- Preheat the oven to 180 degrees Celsius.
- Heat the oil in a large skillet over medium high heat and fry cumin for 30 seconds.
- Add onion and capsicum and cook for 8 minutes until onion is soft but not browned. Add garlic and cook for 1 minute. Add tomatoes, passata, harissa, chili flakes and salt & pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Make 4 large wells in the tomato mixture and crack an egg into each hole. Bake in the center of the oven for 10 - 15 minutes or until egg whites are just set. Remove from oven and set aside for 5 minutes.
- Top with feta, parsley and sesame seeds. Enjoy!
Notes
Serving suggestion
I like to serve this recipe with bacon wrapped Turkish bread soldiers.
Cut Turkish bread into 1.5cm slices. Cut streaky bacon rashers in half lengthways and wrap around bread. Cook on a lined baking tray in the oven until bacon is cooked through and bread is toasted.
Storing
I like to make the tomato mixture ahead and freeze in a ziploc bag. Simply thaw the night before serving and cook in skillet.
Completed recipe will keep for 1 day in an airtight container in the fridge however the eggs will lose their delicious runny yolks! Best served fresh.
Nutrition Facts
Calories
272Fat
18 gSat. Fat
6 gCarbs
17 gFiber
4 gNet carbs
13 gSugar
8 gProtein
12 gSodium
768 mgCholesterol
186 mg