Ingredients

duck eggs

2 tbsp

extra virgin olive oil

1 handful

kale, finely shredded

1 handful

cabbage, finely shredded

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

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. Enjoy.

Method

Preheat Oven 180C
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.
Add the garlic, kale and cabbage and sauté for 5 minutes until wilted and tender.
Add the puree and cook out for 1 minute before adding the harissa, orange zest, dates and chopped tomatoes.
Half fill the empty tomato can with water and add. Simmer, uncovered, for 10 minutes until reduced and unctuous.
Taste and season with salt, pepper and lemon juice if needed.
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.
Place in the oven for 5-8 minutes until the white is set but the yolk is runny.
Top with coriander, yogurt and a sprinkle of harissa before serving.