Harissa, tomato & egg breakfast tagine

A serious pick-me up

You’ll need

• 2 x tins of tomatoes
• 1 1/2 tbsp harissa
• 1 clove of garlic
• 1 brown onion
• parsley (3 tbsp chopped)
• yoghurt
• 4 eggs
• bread

To cook

Fry up the onion and garlic (in a tagine or a small frying pan) in some olive oil. At the tomatoes and harissa and simmer for 5 until it’s gone quite thick. Stir through the parsley then crack the eggs gently on top (like a fried egg) and put the lid on. They can take a little while to cook through, it’s good when the yolks are runny but make sure all whites are cooked. Serve with pita or crunchy bread and a dollop of yoghurt.

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