Wild garlic baked eggs

  • Prep: 10m
  • Cook: 30m
  • Serves: 2

Harissa is a chilli and herb spice blend, adding a little warmth to this earthy lentil bake with seasonal wild garlic. If chilli isn’t your thing, add less harissa to taste. The eggs slowly bake in the lentil and tomato sauce, taking sometimes a little longer than you might think if you’re only used to frying or boiling them. Crack them in gently, and test at regular intervals as they cook, until the consistency is to your liking.


  1. Preheat your oven to 200˚C/Gas 6. Heat 1 tablespoon of oil in a large saucepan. Gently fry the onion for 5 minutes.
  2. Add the garlic, tomatoes and harissa. Cook for a further 10 minutes.
  3. Add the lentils and cream. Stir to combine and gently warm. Season.
  4. Roughly chop the wild garlic leaves. Stir them in. Taste and adjust the seasoning. Spread the mix into a casserole or roasting tin.
  5. Make 4 equally spaced indentations in the surface. Gently crack an egg into each. Cover with the cheese and grate over a light dusting of nutmeg.
  6. Bake for about 8-10 minutes, until the egg whites have set but the yolks remain just runny. The timings may vary depending on your oven, so check at regular intervals.
  7. While the eggs cook, warm the tortillas in the oven or a dry frying pan.
  8. Serve the baked eggs with the warm tortillas to mop up the runny egg yolks and leftovers.


All to be sourced organic where possible

  • Oil for frying
  • 1 onion, peeled & finely sliced
  • 1 garlic clove, peeled & finely chopped
  • 1 tin chopped tomatoes
  • 1 tbsp harissa
  • 1 tin dark lentils, drained & rinsed
  • 125ml double cream
  • 75-100g wild garlic (depending on your preference for it), washed well
  • 4 eggs
  • 25g Parmesan cheese or vegetarian alternative
  • 1 nutmeg
  • 4 flour tortillas
  • Salt & pepper

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Riverford Organic Farmers

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