Morroccan eggs

242 kcal
Serves 4
20 mins cooking time 10 mins prep time

How to Make It

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 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.