Harissa Baked Eggs with Whipped Goat Cheese and Fresh Herbs
Spicy harissa-spiked eggs nestled in a bed of creamy whipped goat cheese, topped with fresh spring herbs. This vibrant breakfast combines smoky North African flavors with tangy richness for an elegant weekend brunch.
Ingredients
- 150g soft goat cheese, room temperature
- 100g cream cheese, softened
- 3 tablespoons whole milk
- 8 large eggs
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 can (400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint leaves, torn
- Crusty bread, for serving
Instructions
Preheat your oven to 190°C (375°F).
In a mixing bowl, combine the goat cheese, cream cheese, and milk. Whip with an electric mixer or whisk vigorously until smooth and fluffy, about 2-3 minutes. Season with a pinch of salt and set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes, harissa paste, cumin, and smoked paprika. Simmer for 5 minutes until slightly thickened. Season with salt and pepper.
Dollop the whipped goat cheese mixture in spoonfuls around the skillet, creating 8 small wells in the tomato sauce.
Carefully crack one egg into each well, keeping the yolks intact.
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the egg whites are fully set and opaque, with yolks still slightly runny.
Remove from oven and let rest for 2 minutes. Garnish generously with fresh chives, dill, and torn mint leaves.
Serve immediately with crusty bread for dipping.
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