Posted on October 06, 2015 by Jenny Cromack

Anyone who knows me (Jenny) will know one of my favourite meals is baked eggs…..how can you not like it, ratatouille (yum) with eggs baked in it. I love this dish because I can make the ratatouille the night before, whilst you’re making your evening meal and then when I get home from work the following night all I need to do is make some wells, crack some eggs into the wells and bake until the eggs are cooked. My mouth is watering as I write this!

I also love spicy food, so you can guess how excited I was when I found a recipe for Tunisian Baked Eggs…..basically baked eggs with spices!! I was in heaven.

The picture doesn’t do the dish justice, but I would seriously recommend making these Tunisian Baked Eggs.

Ingredients 

1 x yellow pepper, roughly chopped

1 x red onion, roughly chopped

2 x handful mushrooms, roughly chopped

1/2 aubergine, diced

1 x tbsp olive oil

2 x tins chopped tomatoes

1 x tsp cumin

1 x tsp coriander

1 x tsp harissa paste

2 x garlic cloves crushed

4 x eggs

Method:

Place all of the veg , excluding the tomatoes, and garlic into an ovenproof dish, mix with the tablespoon of olive oil and roast until soft.

Cover with the chopped tomatoes, add the spices, stir well and cook for another 10 minutes.

Make a well in each corner of the sauce, crack an egg into the well (watch out for shell!)

Cook until the eggs are cooked, but the yolk is still slightly runny.

Enjoy!