Moroccan Baked Eggs
This recipe combines the flavorful ingredients of red onion, chorizo, tomatoes, and eggs to create a hearty and satisfying meal. With a touch of coriander for added freshness, this dish is perfect served with wholemeal pitta bread. Enjoy a delicious and comforting meal that's easy to make and sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 red onion , halved and sliced
- olive oil
- 100g chorizo , chopped
- 400g tin plum tomatoes
- ½ small bunch coriander , chopped
- 4 eggs
- wholemeal pitta bread , to serve
Instructions
- Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
- Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
- Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 377 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.94 milligram of sodium
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