Kafteji Egg Muffins with Harissa Yogurt

Method

1. Preheat the oven to 200 °C. Cut the potatoes, squash and pepper into 1 cm pieces and toss them with most of the olive oil and some of the salt. Spread them out on a lined baking tray and roast for 15 min, until a skewer slides in and the edges are golden. Let them cool for 5 minutes and turn the oven down to 180 °C.

   Add in this stepExtra-virgin olive oil 1¼ tbspPotatoes 180 gButternut squash or pumpkin 120 gGreen bell pepper 1Salt ¼ tsp

   oven

2. Whisk the eggs with the milk, half the harissa, the caraway and the rest of the salt until no streaks of white remain. Brush the cups of a 6-cup muffin tin generously with the remaining oil (or use paper cases).

   Add in this stepEggs 4Milk 3 tbspHarissa ¾ tspGround caraway ½ tspSalt ¼ tspExtra-virgin olive oil ¼ tbsp

3. Seed the tomato and cut it into 1 cm dice. Divide the roasted vegetables, tomato, crumbled feta and half the parsley between the cups, then pour in the egg mixture to three-quarters full. They puff up, so don't fill to the brim.

   Add in this stepTomatoes 1Feta 60 gFlat-leaf parsley, chopped 1 tbsp

4. Bake at 180 °C in the oven for 18 min, until puffed in the middle and springy when pressed. A toothpick pushed into the centre should come out with no liquid egg.

   oven

5. While they bake, stir the Greek yogurt with the remaining harissa, the lemon juice and the rest of the parsley, and season with a pinch of salt.

   Add in this stepGreek yogurt 120 gHarissa ¾ tspLemon juice 1 tspFlat-leaf parsley, chopped 1 tbsp

6. Leave the muffins in the tin for 5 min, then run a knife around each one and lift them out. Serve warm with the harissa yogurt.