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Spicy Moroccan eggs

Name: Spicy Moroccan eggs
Cook time: 1500 s
Total time: 2100 s
Yield: 4
Cuisine: Morrocan
Ingredients: 2 teaspoons Oil olive salad or cooking; 1 Unit Onions raw; 3 Units Garlic raw; 1 tablespoon Spices fennel seed; 1 teaspoon Spices coriander seed; 1 cup Soup vegetable broth ready to serve; 400 grams Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 800 grams Tomatoes red ripe raw year round average; 1/2 cup Squash summer zucchini includes skin raw; 200 grams Spinach raw; 15 grams Coriander (cilantro) leaves raw; 4 Units Egg whole raw fresh

35'

Let's cook

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Crustaceans

Breakfast

Morrocan

Treenut-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

2 teaspoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Garlic, raw

3 Units Garlic, raw

Spices, fennel seed

1 tablespoon Spices, fennel seed

Spices, coriander seed

1 teaspoon Spices, coriander seed

Soup, vegetable broth, ready to serve

1 cup Soup, vegetable broth, ready to serve

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

400 grams Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Tomatoes, red, ripe, raw, year round average

800 grams Tomatoes, red, ripe, raw, year round average

Squash, summer, zucchini, includes skin, raw

1/2 cup Squash, summer, zucchini, includes skin, raw

Spinach, raw

200 grams Spinach, raw

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Egg, whole, raw, fresh

4 Units Egg, whole, raw, fresh

Spicy Moroccan eggs

Nutri value

Go to instructions

Instructions

3 Steps

35'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 3

15'

Step 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 five spice 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.

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2 of 3

10'

Step 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.

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3 of 3

10'

Step 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.
serve with bread of choice.

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