Spicy Moroccan Eggs
This spicy moroccan eggs recipe features poached eggs in a rich, spiced tomato sauce with harissa and coriander. A quick, one pan meal perfect for breakfast, brunch, or dinner!
Ingredients
- 2 tsp rapeseed oil
- 1 large onion halved and thinly sliced
- 3 cloves garlic sliced
- 1 tbsp rose harissa (see Notes)
- 1 tsp ground coriander
- 150 ml (½ cup) vegetable stock
- 400 g (14 oz) tin chickpeas (see Notes)
- 2 x 400 g (28 oz) tins chopped tomatoes
- 2 medium courgettes finely diced
- 200 g (7.1 oz) baby spinach
- salt and freshly ground black pepper
- 4 tbsp chopped coriander
- 4 large eggs
- 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 rest 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
- If you don’t have harissa paste, don’t worry, sriracha or any other chilli sauce are good substitutes.
- DON'T drain the chickpeas...the liquid is used to bulk up the stock.
- Spice level - reduce the amount of harissa for a milder flavour, or add chilli flakes for extra heat.
- 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 rest for 2 minutes. The egg whites were cooked through and the yolks were still lovely and runny.
Nutrition
Calories: 341kcal | Carbohydrates: 46g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 623mg | Potassium: 1357mg | Fiber: 13g | Sugar: 15g | Vitamin A: 5548IU | Vitamin C: 56mg | Calcium: 221mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Please consider Leaving a Review!