HARISSA SPINACH & EGG CUPS

INGREDIENTS:

  1. Olive oil to brush
  2. 2 tsps SOS Harissa
  3. 6 egg whites (no egg yolks)
  4. 30g spinach
  5. 90g quartered cherry tomatoes

    METHOD:

    1. Coat the muffin tray with the olive oil.
    2. Once coated, top each holder with some spinach followed by a couple of the quartered cherry tomatoes.
    3. Now, mix the SOS Harissa with the egg whites & pour the mixture till it fills each muffin holder.
    4. Once the egg cups are ready, bake in an oven pre-heated to 220ºC for 10mins.
    5. Once the egg whites are fully cooked, take the tray out of the oven, carefully scoop out each egg cup from its holder & serve.

    Shop the SOS Marrakesh (Harissa) here