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Week 46 - harissa noodles with baked eggs

Baked eggs sit atop delicately-spiced harissa noodles with roasted peppers, served with a refreshing, juicy grape and feta salad.


50g of good quality harissa paste (like Al'fez)

200g noodles (50g/pp)

2tbsp smooth peanut butter

Maple syrup

1 small sweetheart/savoy cabbage (~300g)

1 small red onion

1 lime

2 red peppers

Eggs (1-2 per person, your preference)

300g red grapes

Bag of lambs lettuce (or other mild greenery)

100g feta

Herbs & spices: 2 garlic cloves minced, fresh mint, fresh parsley


Sunflower seeds

Sesame oil

Beautiful baked eggs with harissa veggie noodles


Thinly slice the red onion into a pretty serving bowl and squeeze of the juice of half a lime.

Boil kettle · put oven on 180° · slice 300g of cabbage.

Cut your peppers into thick strips and stick on an oven tray with olive oil. Pop into oven.

Noodle sauce

In a little bowl, mix:

  • 6tsp of harissa paste (~50g)

  • 2tsp of minced garlic

  • 2tbsp of smooth peanut butter

  • 1tbsp maple syrup

  • 1tbsp sesame oil

Taste this and adjust if you need more harrisa, chilli powder, more sweetness. Set aside.

Feta and grape salad

This salad came about because this was all that was left in the fridge one day!

On top of your limey red onions, add your sliced red grapes and crumble on your feta (100g). Finely shred some mint leaves (maybe 5 to start) and sprinkle on. Add a few handfuls of your salad leaves.

Just before serving, drizzle with olive oil, lime juice (or vinegar) and a little salt.

Picture courtesy of @vanda89vandi

Prep your eggs now by greasing your muffin tray - 1 hole per egg - and crack in your eggs. Set aside.


Put on your noodles and cook according to the packet. When done, save half of mug of the starchy water, drain the noodles and add a glug of sesame oil to them so they don't stick. Put a lid on to keep warm.

Meanwhile, heat your wok to medium and dry toast your seeds if using, then put them in a little bowl and turn the heat up to nearly the highest setting.

Put a couple of glugs of sesame oil into the wok, throw in all your cabbage and toss until coated. Add a couple of splashes of tap water to the cabbage and put a lid on for a minute to soften.

Put your eggs in the oven now and check your peppers. Set a timer for 5 minutes.

Add in all your noodles to the cabbage and gently toss, then pour in your harissa sauce and a few spoons of the starchy water to make a sauce. Mix until everything is coated. You might need a little more of the water. Turn off the heat and put on a lid while you wait for the eggs.

Eggs take about 5-7 minutes depending on your oven and your liking


Top your noodles with the roasted peppers, toasted seeds, sliced spring onions and fresh chopped parsley.

Lovely pic from @annakwint

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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