Serves 4

Ingredients:

8-12 medium portabello mushrooms
1 onion, finely chopped
2 stalks celery, finely sliced
2 Tbsp tomato paste
1 Tbsp harissa
4 cloves garlic, minced
1 tsp ground cumin
2 x 400g tins Italian crushed tomatoes
4 large eggs
Handful fresh coriander
Extra virgin olive oil
Salt and pepper, to taste
Crusty bread, for serving

Method:

Preheat oven to 200°C and place mushrooms on a rack on top of a baking tray.

Brush with the olive oil and season to taste.

Roast for 10-15 minutes until tender.

In a large heavy based frying pan (or large cast iron pan) add a drizzle of olive oil.

Sauté the onion and celery until tender. Add the tomato paste, harissa, garlic and cumin.

Sauté until fragrant. Season.

Add the tinned tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.

Turn the heat off for a moment and make 4 small wells in the sauce.

Crack an egg into each well. Cover the pan with a lid and switch the heat back on to low.

Cook the eggs for 8 to 10 minutes or until done to your liking.

When the eggs are almost cooked nestle the portabello mushrooms into the sauce to reheat.

Finish with a generous scattering of fresh coriander and serve with crusty bread.