- 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
- 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.
- Add the beef cheeks, braising liquid, harissa, sumac and canned tomatoes and stir to combine. Bring to a simmer and season.
- 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.
- Serve eggs hot with ricotta and flat breads.
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.