Spicy Moroccan Baked Egg
Sat, 23 March 2024
INGREDIENTS:
1 x large Onion halved and thinly sliced
3 x Garlic cloves sliced
1 x Yellow pepper diced
3 x Tbsp Rapeseed Oil
1 x Tsp Harissa Paste
1 x Tsp ground Corriander
175ml Vegetable Stock
400 g Chickpeas Tinned
2 x 400g Tinned Chopped Tomatoes
2 x Courgettes finely diced
200 g Baby Spinach
4 x Tbsp chopped coriander
4 x large eggs
Crispy Tortilla crisps
METHOD
1). Heat oil in pan and fry onions , Peppers and Garlic until golden in colour approx 8/10 minutes on low to medium heat
2). Add Harrissa paste and ground Corriander and stir well
3). Next add Veg stock and Chickpeas with their liquid
4). Cover and simmer for 5 minutes, then mash 1/3 of the chickpeas to thicken the stock a little
5). Tip in Tomatoes and Courgette into the pan and cook gently for 10 minutes until courgettes are tender
6). Fold in the spinach so it wilts into mixture
7). Stir in chopped Coriander and then make 4 hollows in the mixture
8). Break an egg into each hollow
9). Cover pan and cook for 3/4 minutes until eggs are to your preference.
10). Remove the pan from heat and leave to settle for 2 minutes
11). Remove lid and serve with a dusting of freshly cracked black pepper and crispy Tortilla chips.
