Try sprinkling with some chilli flakes for extra kick.


  • 1 tbsp oil
  • 1 bunch spring onions, cut into 1cm slices
  • 1 yellow pepper, sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp harissa paste
  • 150g cherry tomatoes, halved
  • 400g can chopped tomatoes
  • ½ tsp LoSalt
  • 2 tbsp chopped coriander
  • 4 medium eggs


  1. Preheat the oven to 200oC, gas mark 6.
  2. Heat the oil in a large ovenproof frying pan and fry the spring onions and pepper for 4-5 minutes. Stir in the spices, harissa and cherry tomatoes and cook for 1-2 minutes.
  3. Add the chopped tomatoes, 100ml water and LoSalt and simmer for 5 minutes, stir in ¾ of the coriander. Make 4 wells in the sauce, evenly spaced apart and crack an egg into each. Bake for 7-8 minutes or until the egg white has just set and yolks are still slightly runny.
  4. Serve sprinkled with remaining coriander.