Tomorrow (Friday ) is World Egg Day, and what better way to celebrate the occasion than with a delicious egg-based dinner. This recipe, courtesy of Bord Bia in partnership with the Irish Egg Association, is sure to hit the spot.
Known for their versatility in the kitchen, eggs are also popular for their many nutritional benefits. Just two eggs will provide the daily protein requirement for an average adult. Eggs are high in vitamin D, and rich in vitamin B12 and minerals such as iron, selenium and iodine. And they taste great, too.
Baked eggs with feta and harissa tomato sauce
Ingredients
4 medium Bord Bia Quality Mark eggs
2 tablesp rapeseed or olive oil
1 red onion, cut in half and thinly sliced
2 garlic cloves, peeled and chopped
1 teasp turmeric
1 teasp ground coriander
1 teasp ground cumin
0.5 teasp ground cinnamon
1 tablesp harissa paste
500g tomatoes, roughly chopped
Salt and freshly ground black pepper
A handful of coriander leaves, roughly chopped
100g feta cheese
To serve
Extra coriander leaves for garnish
Cooked potato wedges and salad
Method
Heat a little oil in a medium oven proof frying pan, add the onion and garlic and cook over a medium heat for about three or four minutes until they begin to soften. Add the turmeric, ground coriander, cumin and cinnamon and stir well before adding the harissa paste. Then add the tomatoes, season with a little salt and pepper and give everything a good stir. Cover the pan and allow the sauce to cook for five or six minutes, stirring occasionally to prevent sticking.
Preheat the oven to Gas Mark 4, 180°C (350°F ).
Mix the coriander through the sauce. Then add chunks of feta. Make four dips in the surface with the back of a spoon and crack the eggs into the dips. Season the eggs with a little salt and black pepper. Bake for eight to 10 minutes until the whites of the eggs are firm and the yolks are still runny.
To serve: Remove from the oven, sprinkle over the coriander leaves and serve with potato wedges and salad.
