Name: Crispers Turkish pepper bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 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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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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Method:

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.