Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage Bag. Combine one packet of the dressing mix with the orange juice and sage, and add to the bag. Seal and marinate overnight.
Combine dip ingredients together. Reserve and refrigerate overnight.
In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour, pepper and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients. Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.
Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don't have a popover pan) with unsalted butter and set it aside.
In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.
Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.
Serve plain or with your favorite jam or preserves
Heat the olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the yogurt.
