Workout and Satisfy Your Hunger with These Delicious Spicy Moroccan Eggs – Recipe and Tips Inside!
This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach.
Ingredients
2 tsp olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
200g (canned) chickpeas
400g can cherry tomatoes
1 courgettes, finely diced
100g baby spinach
2 tbsp chopped coriander
2 large eggs
Method
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.
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.
Stir in the chopped coriander, then make 2 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.
