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Baked Eggs with Chermoula

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Baked Eggs With Chermoula

Primo Estate is the home of JOSEPH wine and olive oil, a family-owned winery in South Australia's beautiful McLaren Vale, making a unique range of wines that reflect their Italian heritage.
Once a year for a limited time, we invite you to experience the freshest, most vibrant Extra Virgin Olive Oil that South Australia has to offer. 
The new season oil is paired with broad beans and chermoula paste to give these eggs a spicy, zesty kick!
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Course Main Dish

Ingredients
  

  • Joseph First Run Extra Virgin Olive Oil
  • El Navarrico Baby Broad Beans
  • Tasman Sea Salt
  • 4-6 tbsp SIMON JOHNSON Chermoula paste
  • 1/2 doz eggs

To Serve

  • Add a selection of fresh greens to garnish, we’ve used pea sprouts, coriander leaves, rocket leaves and lime wedges.
  • fresh bread

Instructions
 

  • Preheat oven to 200C
  • Add some EVOO to a large pan, followed by the beans. Season with some sea salt.
  • Dollop the Chermoula paste on top of the beans and crack the eggs, adding them alongside the beans and paste.
  • Place the pan in the oven and bake for 15 mins, until the eggs are opaque and cooked through. Finish the pan under the grill for 5 mins, if you need a little extra heat at the end to cook it through.

To Serve

  • Season eggs with sea salt and add an extra drizzle of EVOO over the top.
  • Garnish with fresh greens before serving with crusty bread.

Video

Keyword Chermoula, Eggs, Recipe, Shakshuka, Vegetarian

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