Spicy Moroccan Eggs

Spicy Moroccan Eggs

This quick brunch dish packs a protein punch with a bit of heat.  The addition of chickpeas, courgettes, spinach and tomatoes makes for a fibre rich, nutritious meal (why not try it for lunch or a light supper too).

I recently cooked this for a group of 12 people so I poached my eggs separately and served on top of the tomatoe sauce.

For 4 people you’ll need:

your fav oil
1 chopped onion3 cloves of garlic, chopped
1 tbsp harissa (adjust according to your liking)
1 tsp ground coriander
150ml veg stock
400g can chickpeas
800g tinned tomatoes
2 chopped courgettes
200g baby spinach leaves
4 tbsp chopped coriander leaves
4 large eggs

how to do it:

Heat the oil in a large deep frying pan and cook the onions and garlic for 5 mins until soft (not browned)
Add the harissa and ground coriander stirring well
Pour in the stock and chickpeas with their liquid
Cover and simmer for 5 mins

Add the tomatoes and courgettes and cook for 10mins until soft then fold in the spinach.

Stir in the fresh coriander and make 4 holes in the mix.  Crack one egg into each space and cover until the eggs are cooked to your liking.