Low on carbs, big on flavour and satisfying protein, make this traditional Middle-Eastern dish your new favourite go-to weeknight dinner
The numbers (when served with one pitta bread)
Cals: 504
Protein: 27g
Fat: 36g
Sat Fat: 12g
Carbs: 20g
Sugar: 17g
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
6 large tomatoes, roughly chopped
400g can chopped tomatoes
Sea salt
40g fresh coriander, leaves chopped
200g feta, broken into 2.5cm chunks
8 medium eggs
Freshly ground black pepper
Method
1 Preheat a saucepan over a medium heat and lightly coat the base with oil. Sauté garlic and onions, until they begin to soften and become translucent. Add spices and stir well before adding the harissa. Add all the tomatoes. Season generously with salt. Stir well, reduce heat and cook for 15-20 mins, stirring occasionally to prevent sticking.
2 Preheat oven to 180°C/160°C fan/gas mark 4. Pour sauce into a large baking dish, scatter coriander on top (reserving a handful for later) and stir in gently. Dot feta around the dish, pushing some into the sauce, leaving some on the surface.
3 Make 8 holes in the surface and crack eggs into them. Season well with black pepper and salt. Bake for 10-12 mins, or until the whites of the eggs are opaque and cooked through. Sprinkle with the last handful of coriander.
Baked eggs with feta from Persiana by Sabrina Ghayour (Mitchell Beazley, £25; www.octopusbooks.co.uk). Photography by Liz and Max Haarala Hamilton.