Spicy Moroccan Eggs

Spicy Moroccan eggs

Ingredients (4 servings)

2 tsp olive or grape seed oil

1 large onion, halved and thinly sliced

3 garlic cloves, sliced

1 tsp ground coriander

150ml vegetable stock

400g can chickpeas

800g cherry tomatoes

2 Baby marrows, finely diced

200g bag baby spinach

4 tbsp chopped coriander

4 large eggs


Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.

Tip the tomatoes and baby marrow into the pan, and cook gently for 10 mins until the baby marrow are tender. Fold in the spinach so that it wilts into the pan.

Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

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