Spicy Moroccan eggs

Spicy Moroccan eggs

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(4 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins


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

  • without the eggs
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal242
  • fat10g
  • saturates2g
  • carbs22g
  • sugars11g
  • fibre8g
  • protein16g
  • salt1g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, sliced
  • 1 tbsp rose harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp ground coriander
  • 150ml vegetable stock
  • 400g can chickpea
  • 2 x 400g cans cherry tomatoes
  • 2 courgette, finely diced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 200g bag baby spinach
  • 4 tbsp chopped coriander
  • 4 large egg


  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.

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Comments (1)

Synz's picture

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

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