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Spicy Moroccan Eggs

Deborah
Packed with goodness from the chopped tomatoes, courgettes and baby spinach. Enjoy with some crusty bread!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Lunch, Main
Cuisine North African
Servings 4 people

Ingredients
  

  • 2 tsp rapeseed oil
  • 1 large onion halved and thinly sliced
  • 3 garlic cloves sliced
  • 1 tbsp rose harissa see Notes
  • 1 tsp ground coriander
  • 150ml vegetable stock
  • 400g tin chickpeas see Notes
  • 2 x 400g tins chopped tomatoes
  • 2 courgettes finely diced
  • 200g bag baby spinach
  • 4 tbsp chopped coriander
  • 4 large eggs
  • salt and freshly ground black pepper
  • homemade bread to soak up the sauce (optional)

Instructions
 

  • Heat the oil over a medium heat in a large, deep frying pan, casserole dish or saute pan. Fry the onion and garlic for about 8 minutes, 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 minutes, then mash about one-third of the chickpeas to thicken the stock a little.
  • Tip the tomatoes and courgettes into the pan, and cook gently for 10 minutes until the courgettes are tender. Fold in the spinach so that it wilts into the pan. Season with salt and freshly ground black pepper, to taste.
  • Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 4 minutes (see Notes), then take off the heat and allow to settle for 2 minutes before serving.
  • I'd definitely recommend having some crusty bread to soak up the sauce...how about trying your hand at some homemade bread?!

Notes

  • This is definitely a dish to enjoy at any time…for breakfast, brunch, lunch or dinner!
  • If you don’t have harissa paste, don’t worry sriracha or any other chilli sauce will work just as well.
  • DON'T drain the chickpeas...the liquid is used to bulk up the stock.
  • The original recipe says to cook the eggs for 2 minutes, however, I found that wasn’t long enough, so I cooked them for another 2 minutes before switching off the heat and letting the dish settle for 2 minutes.  The egg whites were cooked through and the yolks were still lovely and runny.
 
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Keyword baby spinach, chickpeas, chopped tomatoes, courgettes, eggs, moroccan, rose harissa, spicy