Harissa Tomato Eggs en Cocotte


Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving


  1. Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
  2. In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
  3. Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
  4. Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
  5. Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
  6. Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.
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