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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

spicy baked eggs

We’ve flavoured our spicy baked eggs with the magical Moroccan Ras-El-Hanout spice blend.

spicy baked eggs 



1 x 400g tin of tomatoes

1 tablespoon of ras el hanout

1 tablespoon of brown sugar

1 teaspoon of chilli flakes



2 eggs

2 tablespoons of greek Yogurt

1 teaspoon of Harissa

Fresh mint


1. Put the tomatoes, ras el hanout, brown sugar, chilli flakes and a pinch of salt and pepper in saucepan. Simmer until thickened, about 15 minutes.

2. Divide sauce between two mini pie dishes (if you were using smaller ramekins, you could stretch this recipe to feed four). Crack an egg on top.

3. Bake in oven at 170c/150c fan/ gas mark 4 for 15 minutes, or until egg is set.

4. Meanwhile, mix yogurt and harissa paste.

5. Serve eggs with a dollop of harissa yogurt and a sprinkling of freshly chopped mint.

This recipe first appeared in The Irish Independent on February 26th

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