Crispers Turkish pepper bowl

4 servings Prep: 15 mins, Cooking: 25 mins
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Eggs baked in smoky-sweet peppers are best enjoyed with crispy potato dippers!

By Independent Contributor May 09 2022
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Ingredients (9)

150 g McCain Potato Crispers
1 red onion
1 garlic clove
2 sweet peppers — red and yellow, roughly chopped
8 small sweet peppers — roughly chopped
10 ml harissa paste
5 ml smoked paprika
100 g soft goat’s cheese
4 eggs
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Preheat oven to 180’C.

Fry the red onion, garlic and all the peppers together in a medium, ovenproof pan until soft and flavourful.

Add the harissa paste, smoked paprika and add about 30 ml of water to thin the sauce out. Ladle half of the mixture into a glass jug or bowl.

Blend the mixture in the jug with a stick blender (or use a food processor) until smooth and add back to the mixture in the pan. Mix through.

Make 4 holes in the mixture with a spoon and break each egg carefully into the holes in the sauce.

Season with salt. Bake in the oven for 2 minutes. When the eggs are half cooked sprinkle pieces of the goat cheese over in between the eggs and bake for another 2-3 minutes.

The eggs should still be runny.

Serve warm with loads of McCain Crispers.

Enjoy scooping with family and friends.

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