Moroccan Baked Eggs With Red Peppers And Spinach Food

SPICY MOROCCAN EGGS

Steps:

• 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.

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

MOROCCAN BAKED EGGS WITH RED PEPPERS AND SPINACH

Steps:

• 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

MOROCCAN BAKED EGGS

Steps:

• 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.