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Baked Eggs with Chermoula

Baked Eggs With Chermoula

These eggs pack a punch with the vibrant flavour of our Chermoula Paste. Chermoula is a spicy marinade made with lots of fresh sweet herbs that’s a common ingredient in Algerian, Libyan, Moroccan and Tunisian cooking. It pairs perfectly with oozey eggs and fresh greens, for a light & easy no-fuss meal.
Course Main Dish


  • Joseph First Run 2022, 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


  • 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.


Keyword Chermoula, Eggs, Recipe, Shakshuka, Vegetarian


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