These baked eggs with feta are elevated with a delicious Harissa, a smokey, hot chilli paste that originated in Tunisia, North Africa. As well as being used to add heat and spice to dishes, it can also be used as a dip or marinade.

Serves: 4
Time: 30 minutes

Ingredients:

• 4 medium eggs
• 2 tablesp. rapeseed or olive oil
• 1 red onion, cut in half and thinly sliced
• 2 garlic cloves, peeled and chopped
• 1 teasp. turmeric
• 1 teasp. ground coriander
• 1 teasp. ground cumin
• ½ teasp. ground cinnamon
• 1 tablesp. harissa paste
• 500g tomatoes, roughly chopped
• Salt and freshly ground black pepper
• A handful of coriander leaves, roughly chopped
• 100g feta cheese

To serve:

• Extra coriander leaves for garnish
• Potato Wedges and salad

Method:

1. Heat a little oil in a medium oven-proof frying pan, add the onion and garlic and cook over a medium heat for about 3-4 minutes until they begin to soften.
2. Add the turmeric, ground coriander, cumin and cinnamon and stir well before adding the harissa paste. Then add the tomatoes, season with a little salt and pepper and give everything a good stir.
3. Cover the pan and allow the sauce to cook for 5-6 minutes, stirring occasionally to prevent sticking.
4. Preheat the oven to Gas Mark 4, 180°C (350°F).
5. Mix the coriander through the sauce. Then add chunks of feta.
6. Make 4 dips in the surface with the back of a spoon and crack the eggs into the dips. Season the eggs with a little salt and black pepper.
7. Bake for 8-10 minutes until the whites of the eggs are firm and the yolks are still runny.
8. Remove from the oven, sprinkle over the coriander leaves and serve with potato wedges and salad.