A really satisfying baked egg dish on a spicy and tangy tomato sauce.
4large British Lion eggs
⦁ 75g feta cheesecrumbled
⦁ 1 tbsp parsleychopped
⦁ Pitta breadwarmed, to serve
For the dressing
½tbsppreserved lemon paste
Juice ½ lemon
1/2tspras el hanout spice mix or paste
Heat oven to Mark 4/180C/160C fan. Heat oil in a large ovenproof frying pan, add garlic and cook until golden.
Add onion and pepper and cook for five minutes until soft. Stir in harissa paste and cook for a minute then add passata and bring to the boil. Season to taste and reduce to a low heat.
Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn white. Add the feta and then bake in the oven for five minutes, until the eggs are cooked but still runny.
Meanwhile, whisk all dressing ingredients together. Drizzle over the eggs and scatter with parsley. Serve with pitta bread.
Recipe from Neil Rankin courtesy of British Lion eggs