Written by Hayley in Gluten Free

Last weekend I was entertaining my friend Sara and I wanted to impress her with a vegetarian dish she’d not had before so turned to “Persiana” by Sabrina Ghayour. I absolutely love this book, the book uses a variety of fresh vegetables and meats all complimented with wonderful spices, I can’t wait to try out more recipes from it. Baked eggs traditionally are a breakfast food, but this recipe made a perfect dinner for entertaining. It’s easy to prepare and once you’re ready to eat, just stick it in the oven for 10 minutes. I served it with garlic and coriander flat bread which is brilliant to dunk in the runny egg yolks and smear the almost melted feta on to.


Serves 4

4 tbsp olive oil
5 garlic cloves, thinly sliced
3 large red onions, cut into 1cm slices
2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
3 tbsp harissa
15 baby plum tomatoes, roughly chopped
400g can chopped tomatoes
Sea salt
40g fresh coriander, leaves chopped
200g feta, broken into 2.5cm chunks
4 medium eggs


1.Freshly ground black pepper. Heat the oil in a large casserole pan. Add the onion and garlic and sauté, until they become translucent. Add the spices and stir then add the harissa paste and tinned tomatoes and baby plum tomatoes. Season with salt and pepper and allow to cook on a low heat for 15-20 minutes, stirring occasionally to prevent sticking.

2. Preheat oven to 180°C/160°C fan/gas mark 4. Take the pan off the heat and add 3/4 of the feta to the mixture and stir. Then add the rest of the feta to the top of the sauce.

3. Make 4 holes in the surface and crack eggs into them, then scatter the fresh coriander over the top. Bake for 10-12 minutes, or until the whites of the eggs are opaque and cooked through. Serve with warm flat bread.



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