Gourmet Gent Harissa Baked Eggs

Ingredients:

• 1 x orange chilli
• 2 x banana shallots
• 2 x garlic cloves
• 1 x teaspoon of harissa powder
• Olive oil
• Sea salt
• Black pepper
• 3 x plum tomatoes
• 1 x tin of cold water
• ½ bunch of Thai basil
• 6 x free range eggs
• Tobermory sunny orange cherry tomatoes

1. To begin this quick breakfast, lunch or dinner place a large saucepan onto a medium heat, add your finely diced garlic, shallot and chilli to the pan along with a little olive oil
2. Sweat the aromats with no colour, once they are sweet and tender add your harissa powder along with the three tins of plum tomatoes, ensure that these are good quality.
3. Next add a pinch of sea salt and a twist of black pepper, along with half a bunch of picked Thai basil.
4. Allow the sauce to reduce and thicken.
5. In an ovenproof dish, place your cherry tomatoes on the base as they bake in the oven, they will burst and offer a beautiful hit of freshness.
6. Once the sauce is ready pour into the dish and using a spatula make six little pools in the sauce, crack your eggs into these and place the dish into a pre-heated oven at 150 degrees.
7. Bake for ten to fifteen minutes until the eggs are cooked through with a runny yolk.
8. To serve place onto pre-warmed artisan plates, aerve along side a loaf of fresh bread, and rocket salad.
9. For the fresh rocket salad, simply pick some fresh wild rocket and dress with a little olive oil and lemon juice, this is such a great way to eat fresh peppery leaves because with a heavy dressing their beauty would just be lost!