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Sun-dried tomato & harissa eggs

Sun-dried tomato & harissa eggs

By Ivan Kozak
30’ Prep time
15’ Cook time
45’ Total time
70 Calories
1 Serving

Summary

Taking their inspiration from the middle east, these eggs are spiked with smoky harissa and scattered with cooks’ ingredients roasted dukkah, a fragrant blend of ground chickpeas, seeds and spices.
Ivan Kozak 0 Followers

Step by Step

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Step 1

Put the eggs in a large pan and cover with cold water. Bring to a rapid boil over a high heat, cover with a lid and remove from the heat. Set a timer for 10 minutes, then drain the eggs and plunge into iced water to cool completely. Drain again once cold, then gently crack each egg on the work surface. Put in iced water again for a few minutes (this will make them easier to peel).
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Step 2

Peel and halve the eggs. Scoop the yolks into a food processor and add the sun-dried tomatoes, mayonnaise, harissa and the lemon zest and juice. Blend until smooth and season. Transfer to a piping bag fitted with a 1cm plain nozzle.
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Step 3

Generously pipe the sun-dried tomato mixture into the hollow of each egg. Scatter with dukkah to serve.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Mayonnaise
    Mayonnaise
    40 grams
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    8
  • Sun-dried tomatoes
    Sun-dried tomatoes
    60 grams
  • Cooks' ingredients roasted dukkah
    Cooks' ingredients roasted dukkah
    1 tbsp
  • Rose harissa paste
    Rose harissa paste
    50 grams

Nutrition Facts

View nutrition facts
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