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Spicy Baked Eggs

Spicy Baked Eggs


  • 3 tbsp Simon Johnson everyday extra virgin olive oil
  • 260 g Christine Manfield Harissa
  • 3 Tomatoes diced
  • 1 Garlic clove crushed
  • 8 Kangaroo Island Eggs allow 2 per serve
  • Salt and pepper to taste
  • Individual soup bowls or ramekins per person
  • freshly chopped parsley to serve
  • Crusty bread to serve


  • Preheat oven to 180C
  • Saute tomatoes and garlic in Simon Johnson everyday extra virgin olive oil, in a medium frying pan over a gentle heat
  • Add the jar of Christine Manfield Harissa and stir to combine. Season with salt & pepper, remove from heat
  • Ladle the harissa mixture into individual ramekins or bowls
  • Crack two eggs into each bowl,
  • Bake in the oven for 10-12 mins, or until the eggs are just set and still runny in the centre
  • Scatter with freshly chopped parsley & serve with some crusty bread on the side


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