HARISSA SPINACH & EGG CUPS


INGREDIENTS:

  • Olive oil to brush
  • 2 tsps SOS Harissa
  • 6 egg whites (no egg yolks)
  • 30g spinach
  • 90g quartered cherry tomatoes

      METHOD:

      • Coat the muffin tray with the olive oil.
      • Once coated, top each holder with some spinach followed by a couple of the quartered cherry tomatoes.
      • Now, mix the SOS Harissa with the egg whites & pour the mixture till it fills each muffin holder.
      • Once the egg cups are ready, bake in an oven pre-heated to 220ºC for 10mins.
      • 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