Prep:15 minutes

Cook:20 minutes


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.