SPICY MOROCCAN EGGS

PREP TIME: 10 MINS

COOK TIME: 25 MINS SERVES 4 (AS A BREAKFAST)

2 tsp olive oil

1 large onion, halved, thinly sliced 3 cloves garlic, sliced

1 Tbsp harissa paste

1 tsp ground coriander

150ml salt-reduced vegetable stock or gluten-free vegetable stock

400g can no-added-salt

chickpeas, undrained 2 x 400g cans no-added-salt

diced tomatoes

2 zucchini, finely chopped 200g baby spinach leaves 4 Tbsp chopped coriander 4 x 60g eggs

1 Heat the oil in a large, deep non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 8 minutes, or until the onions are very soft. Add the harissa and ground coriander. Stir well. Pour in the stock and the chickpeas and

their liquid. Cover and simmer for 5 minutes. Mash about one-third of the chickpeas to thicken the sauce a little.

2 Add the tomatoes and zucchini to the pan. Cook, uncovered, for 10 minutes or until the zucchini are tender.

Stir in the spinach until it wilts.

3 Stir in the chopped coriander. Make 4 hollows in the tomato mixture and break in the eggs. Cover and cook for 2 minutes. Remove the pan from the heat and set aside for 2 minutes before serving.