|150 g||McCain Potato Crispers|
|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|
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.