Moroccan eggs are so delicious, and one of the country’s best dishes. You can now prepare this popular meal in your home with this recipe.
Ingredients
- 3 whole eggs
- 1 tablespoon Harissa paste
- 1 cup vegetable stock
- 2 cups finely chopped tomatoes
- a bunch of spinach leaves, chopped
- 1 cup black chickpeas, soaked overnight, boiled and mashed
- 2 tablespoons chopped coriander leaves
- 1 tablespoon coriander powder
- 1 thinly sliced onion
- 1/2 cup finely sliced cup yellow bell pepper
- 3 cloves finely minced garlic
- 2 teaspoons olive oil
- salt
- pepper
Instructions
Heat the oil in a skillet, then add the garlic and onion. Continue cooking for 5 to 6 minutes.
Include the coriander powder and harissa powder to the mix and stir the ingredients together. Pour in the mashed chickpeas and vegetable stock. Stick again and let it simmer with a lid for 5 minutes.
Next, include the bell pepper and the chopped tomato. Cook for 10 minutes before adding the spinach in. Mix all the ingredients again. Add salt and pepper to your taste and you can now add the chopped coriander as well.
Use a spoon to make holes for the eggs and break the eggs. Add a lid to the skillet and cook the Moroccan eggs for 2 minutes.
Remove the pan from the heat and let them cool down a little. Top the eggs off with fresh coriander.
