Thinking about what to make for breakfast every morning can be arduous. If you too have run out of viable options, it’s time to give tried and tested dishes a tastier makeover. Here’s presenting poached eggs with a Moroccan twist.
Take a look.
Recently chef Archana Doshi from Archana’s Kitchen shared this easy recipe, saying: “Poached eggs in a sauce based on tomatoes, bell peppers spices and onions are divine to taste. This recipe preparation is similar to Shakshouka/Shakshuka which is also a skillet dish. Serve Spicy Moroccan Eggs Recipe for breakfast with crusty bread like roti gambang or focaccia.”
2 tsp – Extra virgin olive oil
1 – Onion, chopped or thinly sliced
3 – Garlic cloves, finely chopped
1 tbsp – Harissa paste
1 tbsp – Coriander powder
1 cup – Vegetable stock
1 cup – Kala chana, soaked overnight, boiled and mashed
2 cups – Tomatoes, finely chopped
½ cup – Yellow bell pepper, finely sliced
A bunch – Spinach leaves, chopped
2 tbsp – Coriander leaves, chopped
3 – Whole eggs, (adjust number to size of pan)
Salt and Pepper, to taste
*Heat oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 minutes or till it turns golden.
*Add harissa paste and coriander powder and mix well.
*Now add in the vegetable stock, mashed chickpeas and stir well. Cover the lid, simmer and cook for five minutes.
*Then add chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.
*Fold in the spinach and mix well such that everything incorporates well.
*Season with some salt, grounded black pepper, chopped coriander leaves and mix well.
*Make two to four hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.
*Cover and cook for another two minutes mins till the eggs are nicely poached.
*Take off the pan from heat and allow to settle for a minute.