Ingredients

Method

For the harissa-marinated tomatoes:
• 3 T extra virgin olive oil
• 200 g Woolworths mini Rosa tomatoes
• 2 T harissa paste
• 2 T sherry vinegar
• sea salt and freshly ground black pepper, to taste
• 7 sheets phyllo pastry
• 5 T butter, melted
• 6 T sesame seeds
• 6 large free-range eggs
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the harissa-marinated tomatoes, heat the oil in a pan over a medium heat. Add the tomatoes and cook until they just start to burst.

2. Remove the tomatoes from the pan and place in a bowl with the harissa paste and vinegar. Season to taste. Mix and set aside to marinate.

3. Preheat the oven to 180°C and line a baking tray with baking paper.

4. Lay a sheet of phyllo pastry on a clean work surface with the long side facing you. Brush the pastry with butter, then start folding the pastry, overlapping and crimping as you would if you were making a fan out of paper.

5. Roughly roll to form a nest shape and place on the baking sheet. Repeat with 5 more sheets of pastry.

6. Cut out squares to fit inside the nests using the remaining sheet of pastry, then brush the insides with butter and sprinkle over the sesame seeds. Place in the oven for 5–7 minutes to brown and set the pastry.

7. Remove the tray from the oven and crack an egg into each nest, then return the tray to the oven and bake for a further 10 minutes, or just until the egg whites have set. If you prefer harder eggs, bake for a further 2 minutes.

8. Remove the phyllo nests from the tray and top with the tomatoes and serve immediately or at room temperature.

Find more egg recipes here. 

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi