Moroccan coddled eggs

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 4

Coddled eggs are ones that have been gently or lightly cooked, and in this Moroccan recipe they offer a perfect counterpoint to the pungent spiciness of the Merguez lamb sausage and Harissa.

8 Clarence Court Burford Brown eggs
½ a Merguez lamb sausage, chopped
1 teaspoon Harissa paste
Seasoning
8 tablespoons Greek yoghurt
4 fresh mint leaves
4 teaspoons butter
Olive oil

Grease the inside of four large ramekins with the butter. Crack two eggs into each ramekin and season. Thoroughly cook the chopped Merguez sausage in a skillet pan (3-4 minutes) and divide equally among the ramekins.
Individually cover the ramekins with foil and place them in a saucepan in which they fit snugly. Fill the pan with water to a level just 1cm from the top of the ramekins. Heat until the water is simmering and cook for 10 minutes. Turn off the heat and leave to sit for a further five minutes.
Meanwhile, combine the harissa paste with a tablespoon of olive oil and a splash of water in a small bowl. When the coddled eggs have rested for five minutes, remove the ramekins from the water, uncover and drizzle with the harissa mix. Garnish with yoghurt and a mint leaf, and serve immediately.

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Moroccan coddled eggs

Prep Time: 20 minutes | Cook Time: 10 minutes | Serves: 4

Coddled eggs are ones that have been gently or lightly cooked, and in this Moroccan recipe they offer a perfect counterpoint to the pungent spiciness of the Merguez lamb sausage and Harissa.

Method

Grease the inside of four large ramekins with the butter. Crack two eggs into each ramekin and season. Thoroughly cook the chopped Merguez sausage in a skillet pan (3-4 minutes) and divide equally among the ramekins.
Individually cover the ramekins with foil and place them in a saucepan in which they fit snugly. Fill the pan with water to a level just 1cm from the top of the ramekins. Heat until the water is simmering and cook for 10 minutes. Turn off the heat and leave to sit for a further five minutes.
Meanwhile, combine the harissa paste with a tablespoon of olive oil and a splash of water in a small bowl. When the coddled eggs have rested for five minutes, remove the ramekins from the water, uncover and drizzle with the harissa mix. Garnish with yoghurt and a mint leaf, and serve immediately.

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Ingredients

8 Clarence Court Burford Brown eggs
½ a Merguez lamb sausage, chopped
1 teaspoon Harissa paste
Seasoning
8 tablespoons Greek yoghurt
4 fresh mint leaves
4 teaspoons butter
Olive oil