Skip to content

Harissa, tomato & egg breakfast tagine

September 20, 2009

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.

You may also like

Middle eastern potato omelette

Zucchini and haloumi fritters

Lamb tagine with tomatoes and eggs

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: