Harissa Baked Eggs (LC)

Ingredients

• 1 tsp olive oil

• 1 small red onion, diced

• ½ courgette, sliced

• Pinch of black pepper, to taste

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• 1 heaped tbsp harissa

• 1 tsp tomato puree

• 1 tsp Worcestershire sauce

• ½ tin chopped tomatoes

• 3 tbsp peas (fresh or frozen)

• Handful of spinach

• 2 eggs

• 30g cheese, grated

Instructions

1. Heat the olive oil in a small non-stick frying pan over medium heat.

2. Add the onion and courgette, and sauté for 5–7 minutes until softened.

3. Season with black pepper, then add smoked paprika, garlic powder and 1 tbsp harissa (reserve 1 tsp for topping).

4. Mix in the tomato puree, Worcestershire sauce, and chopped tomatoes. Cook for 2–3 minutes until the vegetables are tender and the sauce has slightly thickened. Taste and adjust seasoning if needed.

5. Add the peas and spinach, stirring to combine. Add a touch of water or chopped tomatoes if it needs a little more liquid.

6. Turn on the grill.

7. Make two dents in the sauce and crack an egg into each dent.

8. Cook for 6–8 minutes, then sprinkle over the cheese and the remaining harissa.

9. Pop under the grill for a few minutes until the cheese is melted and golden. Serve immediately.

Lunch

Serves: 1