1 red onion, peeled and finely chopped
1 glove of garlic, peeled and finely chopped
2 sweet peppers (yellow and red), roughly chopped
8 sweet small peppers, roughly chopped
10ml harissa paste
5ml smoked paprika
100g log goat’s cheese, broken into bite sized pieces.
4 small eggs
- Preheat oven to 180’C.
- Fry the red onion, garlic and all the peppers together in a medium, ovenproof pan until soft and flavourful.
- Add the harissa paste, smoked paprika and add about 30ml of water to thin the sauce out. Ladle half of the mixture into a glass jug or bowl.
- Blend the mixture in the jug with a stick blender (or use a food processor) until smooth and add back to the mixture in the pan. Mix through.
- Make 4 holes in the mixture with a spoon and break each egg carefully into the holes in the sauce. Season with salt. Bake in the oven for 2 minutes. When the eggs are half cooked sprinkle pieces of the goat cheese over in between the eggs and bake for another 2-3 minutes. The eggs should still be runny. Serve warm with McCAIN CRISPERS.