Sun-dried tomato & harissa eggs
Taking their inspiration from the Middle East, these eggs are spiked with smoky harissa and scattered with Cooks’ Ingredients Roasted Dukkah, a fragrant blend of ground chickpeas, seeds and spices.
- Prepare30 mins
- Cook15 mins
- Total time45 mins
- 8 British Blacktail Medium Free Range Eggs
- 60g drained sun-dried tomatoes
- 40g mayonnaise
- 50g rose harissa paste
- ½ unwaxed lemon, zest and juice
- 1 tbsp Cooks' Ingredients Roasted Dukkah
Put the eggs in a large pan and cover with cold water. Bring to a rapid boil over a high heat, cover with a lid and remove from the heat. Set a timer for 10 minutes, then drain the eggs and plunge into iced water to cool completely. Drain again once cold, then gently crack each egg on the work surface. Put in iced water again for a few minutes (this will make them easier to peel).
Peel and halve the eggs. Scoop the yolks into a food processor and add the sun-dried tomatoes, mayonnaise, harissa and the lemon zest and juice. Blend until smooth and season. Transfer to a piping bag fitted with a 1cm plain nozzle.
Generously pipe the sun-dried tomato mixture into the hollow of each egg. Scatter with dukkah to serve.
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