These breakfast Baked Eggs with Spicy Harissa and Sumac Beef are made with onions, prunes, leftover beef cheeks and braising liquid, harissa, sumac and canned tomatoes. Eggs are added and the dish is grilled until just set. Serve baked eggs with spicy harissa and sumac beef hot with ricotta and flatbreads.
Baked Eggs with Spicy Harissa and Sumac Beef Recipe
Serves 2
Ingredients:
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
Flatbread, to serve
Method:
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 flatbreads.
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.
