Baked eggs are perfect for breakfast, lunch or dinner, served with crusty bread.
Preheat oven to 240C.
Put peppers into a roasting tin, drizzle with olive oil and roast for 30 mins until soft and collapsing.
Transfer the peppers to a bowl and cover tightly with plastic wrap. Leave for 15 mins to loosen the skins then uncover, cut in half, deseed then peel the peppers and set aside.
Pour olive oil into a heavy-based, high-sided fry pan over a medium heat. When hot, add the onion and garlic and cook for 5 mins or until softened.
Add the ground spices and cook for 30 seconds, mixing well before adding the tinned tomatoes, harissa paste, sugar, salt and ½ cup of water. Simmer gently over a low heat for 20 mins.
While the spiced tomato mix is cooking, cut the peppers into 2-centimetre pieces. Add them to the tomato mix and cook for a further 5 mins before folding in the chopped coriander
Crack eggs into tomato sauce; cover and cook on stove top for approximately 3 mins or until the eggs are cooked to your liking.
Divide the baked eggs between two plates or serve in the pan with crusty bread and drizzled with olive oil and finished with mint.
1 yellow pepper
1 red pepper
100mls olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
½ teaspoon Farro ground coriander
½ teaspoon Farro ground ginger
1 teaspoon Farro ground cinnamon
2 teaspoons Farro ground cumin
1x400g tin Mutti chopped tomatoes
2 tablespoons Le Phare du Cap Bon harissa paste
1 teaspoon salt
1 teaspoon Essente soft brown sugar
2 tablespoons coriander, chopped
4 free-range large eggs
1 Wild Wheat French stick
10g fresh mint, chopped