Whether for brunch, lunch or dinner, these baked eggs are a speedy way to provide booming flavour and a dose of healthy comfort food. A basic tomato sauce is the hallmark of any good home cook and here it is put to good use to coddle eggs until their yolks are runny and unctuous. With an injection of dark heat from the harissa paste, for me this is all too often the answer to the question: ‘What’s for dinner?’
Serves 4 
30 mins Rate this recipe
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1 tbsp olive oil
1 large onion, very finely diced
2 garlic cloves, very finely chopped
1 red chilli, finely diced
1 tsp smoked paprika
3–4 heaped tbsp harissa paste
2 x 14oz tins plum tomatoes
Large handful of coriander, roughly chopped
4 large free-range eggs
14 oz tinned chickpeas
Sea salt and freshly ground black pepper
Toasted bread, to serve
1 tbsp olive oil
1 large onion, very finely diced
2 garlic cloves, very finely chopped
1 red chilli, finely diced
1 tsp smoked paprika
3–4 heaped tbsp harissa paste
2 x 400g tins plum tomatoes
Large handful of coriander, roughly chopped
4 large free-range eggs
400g tinned chickpeas
Sea salt and freshly ground black pepper
Toasted bread, to serve
Ovenproof frying pan
