Spicy Moroccan eggs

Spicy Moroccan eggs

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 4

This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa

Nutrition and extra info

Additional info

  • without the eggs
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
242
protein
16g
carbs
22g
fat
10g
saturates
2g
fibre
8g
sugar
11g
salt
1g

Ingredients

  • 2 tsp rapeseed oil
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, sliced
  • 1 tbsp rose harissa
  • 1 tsp ground coriander
  • 150ml vegetable stock
  • 400g can chickpeas
  • 2 x 400g cans cherry tomatoes
  • 2 courgettes, finely diced
  • 200g bag baby spinach
  • 4 tbsp chopped coriander
  • 4 large eggs

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Method

  1. 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 harissa and 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.
  2. Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
  3. 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.

Recipe from Good Food magazine, February 2014

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Comments

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Synz's picture
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Great recipe! Will add mushrooms next time to make it more 'brunchy'.

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