Masterchef's Tanisha and Verena's Middle Eastern Baked Eggs
Masterchef's Tanisha and Verena: Middle Eastern Baked Eggs
Watch Tanisha and Verena make their dish here
Garnish this dish with dukkah, feta and coriander and serve with toasted pita bread.
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp smoked paprika
Pinch cayenne pepper
1 T harissa paste
3 T olive oil
1 onion, sliced
2 garlic cloves, chopped
1 red capsicum, sliced
1 yellow capsicum, sliced
2 tsp brown sugar
2 thyme sprigs, leaves picked
1 tin chopped tomatoes
Water (for consistency)
Salt and pepper
8 free range eggs
2 T coriander, chopped for garnish
1 T dukkah (store bought)
Toasted pita breads
In a small pan, toast the cumin seeds and coriander seeds. Then grind in mortar and pestle.
In a large pan heat the oil, then add onions and garlic and saute for 5 minutes.
Add spices and cook off for 1 minute.
Add peppers, sugar, herbs and continue to cook on high heat for 5-10 minutes.
Add tomatoes, cayenne, seasoning. Reduce heat to low and cook for 15 minutes. Add a bit of water (and add more during cooking).
Divide mixture into four little dishes (or keep in one large). Make hollows in sauce, carefully break and egg into each. Cover the pans with lids and cook on gentle heat on stove top for 10-12 minutes or in oven until the eggs are just set.
Garnish with dukkah, feta and coriander. Serve with toasted pita bread.