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Baked Eggs with Spicy Harissa & Sumac Beef

Richly flavoured slow-cooked beef cheeks are perfect for a hearty breakfast or brunch when paired with with eggs, harissa and sumac.

Baked Eggs with Spicy Harissa & Sumac Beef


Serves 2



  • 1 tbsp extra virgin olive oil
  • 1 red onion, thinly sliced into rounds
  • 6 prunes, pitted and chopped
  • 400g beef cheeks, chopped – find the master recipe for beef cheeks here
  • 1 cup braising liquid – find the master recipe for beef cheeks here
  • 1 tsp each harissa and sumac
  • 400g can cherry tomatoes
  • 4 eggs
  • 200g vine-ripened cherry tomatoes
  • 250g firm ricotta, crumbled
  • Flat bread, to serve



  1. Preheat grill to high. Heat oil in a large, heavy-based frying pan or skillet. Add the onions and prunes and cook, stirring occasionally for 4-6 minutes.
  2. Add the beef cheeks, braising liquid, harissa, sumac and canned tomatoes and stir to combine. Bring to a simmer and season.
  3. Crack eggs into the pan, top with fresh tomatoes and place under the grill for 2-3 minutes or until the eggs are just set and tomatoes are blistered.
  4. Serve eggs hot with ricotta and flat breads.


Smart tip

Beef cheeks can shrink through the cooking process to around half their original size. As a rule of thumb, we recommend serving 1.5 cheeks per person for a decent-sized portion.

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