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.