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HARISSA & KALE BAKED DUCK EGGS Recipe

HARISSA & KALE BAKED DUCK EGG: Packed full of greens, tomatoes and fragrant @steenbergsltd Organic Rose Harissa. This warming pot is...

HARISSA & KALE BAKED DUCK EGGS Recipe

Ingredients

2 duck eggs
2 tbsp extra virgin olive oil
1 handful kale, finely shredded
1 handful cabbage, finely shredded
2 shallots, finely sliced
1 clove garlic, crushed
2 tbsp tomato puree
1 can organic chopped tomatoes
1 tbsp Steenbergs Organic Harissa with Rose
2 tsp orange zest
5 dates, finely chopped
salt and pepper, to taste
Coriander, Natural Yogurt, Harissa Powder to Garnish

HARISSA & KALE BAKED DUCK EGG: Packed full of greens, tomatoes and fragrant @steenbergsltd Organic Rose Harissa. This warming pot is perfect for the change in weather. Topped with probiotic yogurt for that extra boost. Recipe from Gourmet Glow.

This is a great twist on baked eggs, standard Sunday evening fare in the Steenbergs household. Enjoy.

Method

  1. Preheat Oven 180C
  2. Heat the oil in a pan and add the shallot and a pinch of salt. Sprinkle over a little water, replace the lid and sweat over a medium heat until sweet and soft but not coloured.
  3. Add the garlic, kale and cabbage and sauté for 5 minutes until wilted and tender.
  4. Add the puree and cook out for 1 minute before adding the harissa, orange zest, dates and chopped tomatoes.
  5. Half fill the empty tomato can with water and add. Simmer, uncovered, for 10 minutes until reduced and unctuous.
  6. Taste and season with salt, pepper and lemon juice if needed.
  7. Spoon into individual oven proof dishes and smooth out the top. Make an indent in the centre of each one and crack in the duck egg.
  8. Place in the oven for 5-8 minutes until the white is set but the yolk is runny.
  9. Top with coriander, yogurt and a sprinkle of harissa before serving.

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