Baked Eggs with Harissa Cream and Roasted Diced Tomatoes
Serving Size 4
Ingredients
- 4 Ramekins
- 4 Eggs
- 3/4 cup Heavy cream
- 1 1/2 ounces SupHerb Farms Fusions® Moroccan Harissa
- 8 ounces SupHerb Farms Fresh Frozen Tomato Roasted Diced with Oil
- 2 tablespoons Butter
- to taste Salt and pepper
Categories
Preparation
- Prepare ramekins with butter.
- Prepare Harissa crema by combining SupHerb Farms Fusions® Moroccan Harissa, heavy cream, salt and pepper. Set aside.
- Divide SupHerb Farms Fresh Frozen Tomato Roasted Diced with Oil evenly among the prepared ramekins. Cut 2 teaspoons of butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, dividing evenly. Drizzle each egg with 1 teaspoon of crema and arrange the ramekins on a rimmed baking sheet.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes at 350°F.
Let cool slightly and serve with buttered toast.