Baked Egg Stuffed Croissants

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Step 1.

Cook your croissants according to packet instructions.

Step 2.

Slice your onion and grate your garlic. Finely chop your parsley.

Step 3.

Heat a little oil in a large frying pan set over a medium heat. Tip your red onion into the pan and fry for 10 mins until it has gone totally soft and is starting to caramelise.

Step 4.

Add your grated garlic, cumin and cinnamon, then cook out for 2 mins. Throw in your tbsp of harissa paste and then tip your cans of tomatoes into the pan. Break them up with the back of your spoon. Simmer for 10 mins until they're getting nice and thick and jammy.

Step 5.

Hollow out your croissants, reserving the middle. Cut the middle parts into rough cubes.

Step 6.

Heat your oven to 180°C/354°F.

Step 7.

Drizzle the cubes with oil, dried oregano and salt. Bake in the oven for 10 mins.

Step 8.

Fill your hollowed out croissants with the tomato mix. Make a well in the middle and crack in an egg. Bake for 10 mins - your whites should be set and your yolks still gooey.

Step 9.

Sprinkle your croissants with your chopped parsley and a crumbling of feta. Serve up with your croissant croutons.

Make sure you use small eggs so that the croissants don’t overflow too much.

1 Red Onion
1 Clove of Garlic
½ Tsp Ground Cumin
½ Tsp Ground Cinnamon
400g Tinned Cherry Tomatoes
1 Tbsp Rose Harissa Paste
4 Pret All-Butter Croissants
1 Tsp Dried Oregano
4 Small Eggs
Handful of Parsley
50g Feta
Olive Oil