Spicy Morrocan Eggs

CALORIES 242

PROTEIN 16

CARBS 22

FATS 10

FIBRE 8

I N G R E D I E N T S

2 teaspoons of olive oil

1 white onion, thinly sliced

3 garlic cloves, crushed

1 tablespoon of rose harissa paste

1 teaspoon of ground coriander

150 millilitres of vegetable stock

1 400 gram tin of chickpeas

2 400 gram tins of chopped tomatoes

2 courgettes, diced

200 grams of baby spinach

A large handful of coriander, chopped

4 eggs

I N S T R U C T I O N S

Begin by heating the olive oil in a large frying pan. Once hot, sauté the onion and garlic for 5 min-

utes, or until the onion has softened and the garlic smells fragrant. Stir in the harissa paste and

ground coriander. Let the spices roast in the pan for a few moments before adding the vegetable

stock and chickpeas, including their liquid. Cover the pan and leave to simmer for 10 minutes, by

which point it should smell incredible.

Add the tinned tomatoes and courgettes to the pan and cook over a low heat for a further 10

minutes. Once the tomatoes have broken down and the courgettes are tender fold in the baby

spinach and fresh coriander and let the sauce gently bubble until it is rich and delicious.

Using the back of a spoon, make 4 hollows in the sauce. Crack the eggs into the hollows, put a lid

on the pan and let the eggs poach in the sauce. Once the yolk has turned golden yellow and the

white has set, remove from the heat and serve immediately.