Sunday, January 8, 2012

Harissa Spiced Spinach-Tomato Baked Eggs

Happy 2012 readers!! Only a week in before posting my first blog of the new year. Not too shabby I must say.  :)   The last few weeks has been the usual round of holiday madness between shopping for last minute gifts, baking my annual holiday cookies, making home-made limoncello, holiday sight seeing with friends and family, cooking a Christmas Eve feast, and a trip to New Orleans (more to come on this trip!) to unwind with my closest friends.

This weekend was the first weekend I've had to relax and unwind. Next to cleaning up my apartment and running errands, I also made it a point to cook for the first time since Christmas. Eating out is lovely and all, but there really is nothing better than a home-cooked meal. And MUCH healthier!

For Sunday brunch, I decided to indulge with this harissa spiced spinach-tomato baked eggs with a side of crispy smoked bacon and lightly buttered whole wheat toast. Not the healthiest meal to start off the new year. But since making breakfast at home is a rarity, I find it a nice change from my usual yogurt or bagel.

My favorite part of eating baked eggs is using the toast as a spoon and cutting through the center of the bright orange-yellow yolk to release the luscious, richness inside.  The harissa adds a lemony heat to the dish that I found really pleasing and unique.  You are welcome to leave it out if you do not have it on hand, but I would definitely recommend trying it out if you do. This also makes a great dinner served with a side of salad. Bon appetit everyone!

Serves 1

1 garlic, minced
1/3 cup frozen spinach, defrosted
4 grape tomatoes, halved
3 tbsp heavy cream
1/8 tbsp unsalted butter
1/8 tsp dried thyme
1/8 tsp harissa paste (optional)
2 large eggs
Manchego cheese, grated and to taste
Freshly ground black pepper and fleur de sel

1. Preheat oven to 450 degrees Fahrenheit.

2.  In an individual cast-iron oval casserole dish, line bottom evenly with spinach and top with garlic, tomatoes, cream, butter, thyme and harissa.  Bake in oven for 5 minutes or until the mixture is bubbling.

3.  Remove from oven and add eggs. Grate cheese over to your preference. Replace back in oven to bake for an additional 5 minutes.

4.  Take out from oven and top with freshly ground black pepper and fleur de sel or any other flaky salt.  If it looks slightly undercooked, note that the eggs will continue cooking in the pot.  You want the yolk to still be runny, but egg whites should be pulling away slightly from edges. Serve immediately.


  1. Sounds great, though I would probably cook the eggs a bit more since I don't like them too runny. This reminds me that we need to pick up some harissa to put in our shipment.

  2. I adore harissa! I bought a very expensive jar and only know a few things to do with it. This is awesome.

  3. @Dara, you can also check out my Diner en Blanc post for another Harissa recipe. I've also used it In my pasta sauce and burger!

    @Mistress, the runnier the egg the better!! I get really sad when I get an overcooked poached egg.

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