Baked eggs as you’ve never seen them before. Stuffed inside insanely delicious Pret All-Butter Croissants with spicy harissa tomatoes.
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Serves
4
Red Onion
Garlic
Ground Cumin
Ground Cinnamon
Chopped Tomatoes
Harissa
Croissant
Dried Oregano
Egg
Parsley
Feta
Salt
Black Pepper
Olive Oil
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Serves
4
Red Onion
Garlic
Ground Cumin
Ground Cinnamon
Chopped Tomatoes
Harissa
Croissant
Dried Oregano
Egg
Parsley
Feta
Salt
Black Pepper
Olive Oil
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Step 1.
Cook your croissants according to packet instructions.
Step 2.
Slice your onion and grate your garlic. Finely chop your parsley.
Step 3.
Heat a little oil in a large frying pan set over a medium heat. Tip your red onion into the pan and fry for 10 mins until it has gone totally soft and is starting to caramelise.
Step 4.
Add your grated garlic, cumin and cinnamon, then cook out for 2 mins. Throw in your tbsp of harissa paste and then tip your cans of tomatoes into the pan. Break them up with the back of your spoon. Simmer for 10 mins until they're getting nice and thick and jammy.
Step 5.
Hollow out your croissants, reserving the middle. Cut the middle parts into rough cubes.
Step 6.
Heat your oven to 190°C.
Step 7.
Drizzle the cubes with oil, dried oregano and salt. Bake in the oven for 10 mins.
Step 8.
Fill your hollowed out croissants with the tomato mix. Make a well in the middle and crack in an egg. Bake for 10-15 mins and keep an eye on them - they're ready when your whites are just set and your yolks still gooey.
Step 9.
Sprinkle your croissants with your chopped parsley and a crumbling of feta. Serve up with your croissant croutons.
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