Eggs! 5 Egg Based Recipes & Ideas For Breakfast, Lunch Or Dinner

Ingredients

• 2 sheets Filo Pastry (approx. 250 g total, keep covered with a damp cloth)
• 2 tablespoons Olive Oil (for greasing tray and brushing pastry)
• 1 can Canned Harissa Beans (400 g can, drained and rinsed (any white bean works))
• 1 tablespoon Harissa Paste (adjust to heat preference)
• 2 heaped tablespoons Tomato Puree (concentrated, adds veg nutrients)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 teaspoon White Wine Vinegar (tiny thimble, adds brightness)
• 2 large Free‑Range Egg (one per nest, cracked into centre)
• 1 tablespoon Sesame Seeds (to stick to pastry before baking)
• 50 grams Cheddar Cheese (grated, adds melt and flavour)
• 1 small Yellow Bell Pepper (diced for salsa)
• 2 Spring Onions (thinly sliced for salsa)
• 2 tablespoons Fresh Dill (chopped, adds herbaceous note to salsa)
• 2 tablespoons Red or White Wine Vinegar (for salsa dressing)
• 1 tablespoon Extra Virgin Olive Oil (for salsa dressing)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (400 °F) and let it heat while you prepare the pastry.

   Time: PT5M

   Temperature: 200°C

2. Line and Grease Tray

   Line the baking tray with parchment paper and drizzle with 1 tbsp olive oil, spreading it evenly.

   Time: PT2M

3. Prepare Filo Nests

   Place one sheet of filo on the tray, keep a damp cloth over the remaining sheet to stop it drying. Fold the edges inward to form a shallow cup, then make a small well in the centre with a knife. Repeat with the second sheet, stacking if you like extra layers.

   Time: PT10M

4. Season the Beans

   Drain and rinse the canned beans. In a mixing bowl combine the beans, 1 tbsp harissa, 2 heaped tbsp tomato puree, a pinch of salt, a pinch of pepper, and 1 tsp white wine vinegar. Mix until evenly coated.

   Time: PT5M

5. Fill the Pastry Nests

   Spoon the spiced bean mixture into each filo cup, pushing the beans up the sides so the centre is hollow enough for an egg.

   Time: PT5M

6. Add the Egg

   Crack one free‑range egg into the centre of each nest. Sprinkle a pinch of salt and pepper over each egg.

   Time: PT2M

7. Top with Sesame and Cheddar

   Drizzle a little olive oil around the edges, sprinkle 1 tbsp sesame seeds over each nest, then scatter the grated cheddar evenly.

   Time: PT2M

8. Bake the Nests

   Place the tray in the pre‑heated oven. Bake for 10 minutes for a runny yolk or 15 minutes for a fully set egg. The pastry should be golden and crisp.

   Time: PT15M

   Temperature: 200°C

9. Prepare Fresh Salsa

   While the nests bake, combine the diced yellow pepper, sliced spring onions, chopped dill, 2 tbsp red or white wine vinegar, 1 tbsp extra‑virgin olive oil, and a pinch of salt and pepper in a small bowl. Toss to coat.

   Time: PT5M

10. Plate and Serve

    Remove the nests from the oven, let cool 1 minute, then transfer to plates. Spoon salsa over the side or serve in a small bowl. Enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Filo Pastry: Phyllo dough, store‑bought puff pastry (higher fat)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Canned Harissa Beans: Canned cannellini beans, cooked dried beans
• Instead of Harissa Paste: Sambal oelek, chili garlic paste
• Instead of Tomato Puree: Tomato paste (half amount), crushed tomatoes
• Instead of Salt: Sea salt, kosher salt
• Instead of Black Pepper: White pepper
• Instead of White Wine Vinegar: Apple cider vinegar, lemon juice
• Instead of Free‑Range Egg: Organic egg, large egg
• Instead of Sesame Seeds: Tahini drizzle, pumpkin seeds
• Instead of Cheddar Cheese: Gruyère, aged mozzarella
• Instead of Yellow Bell Pepper: red bell pepper, orange pepper
• Instead of Spring Onions: green onions, chives
• Instead of Fresh Dill: parsley, tarragon
• Instead of Red or White Wine Vinegar: apple cider vinegar
• Instead of Extra Virgin Olive Oil: light olive oil

Equipment Needed

• Baking Tray
• Parchment Paper
• Small Damp Cloth
• Mixing Bowl
• Measuring Spoons
• Grater
• Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Keeping filo covered with a damp cloth to prevent drying
• Forming a stable nest shape without tearing the pastry
• Cracking the egg into the centre without breaking the yolk
• Timing the bake to achieve desired egg doneness

Chef Tips from the Video

• Use a high‑quality harissa for authentic North‑African heat.
• Toast the sesame seeds lightly in a dry pan for extra nuttiness before sprinkling.
• For extra crispness, brush the top of the pastry with a little more olive oil before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 180 °C oven for 5‑7 minutes.

Freezer: Not recommended – pastry loses crispness after freezing.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Keep extra filo sheets covered with a damp cloth and use them within a day.
• Seasoned beans can be prepared up to 24 hours ahead and stored in the fridge.
• Salsa can be made ahead and refrigerated; bring to room temperature before serving.

Frequently Asked Questions