The base recipe can be altered to use any ingredients you like (mushrooms and green beans would be particularly nice!) or have on hand.
It can be served as a side or part of a large meal with baked veges and toasted turkish bread, however, its also pretty filling on its own!
Moroccan Eggs
1 tbs butter
1 tbs oil (canola is good - olive oil is too heavy)
3 eggs - room temperature
1 medium onion, diced finely
2 cloves garlic, chopped finely
1 medium tomato, diced
handful spinach, roughly chopped
1 tsp harissa
a good cracking of salt and pepper
Put the onion and garlic in a large frypan, with the butter and oil. Saute until onions are just starting to caramelise. (Don't let them caramelise too much or they will overcook and be a bit charred!)Turn down the heat.
Add the diced tomatoes. Cook for about 3 minutes until they are just starting to soften.
Add harissa and salt and pepper to taste - mix well. cook for a further minute.
Add the chopped spinach. Cook down for a minute until just wilted. Add the eggs!
If you want sunny side up eggs, just cook them like this until the whites are set. Eggs can be well done but flipping them is difficult (probably best to put them in egg rings) and the veges should be cooked for about half the time so that they do not burn!I like mine scrambled! Once you have cracked all the eggs in - just mix them around with the veges and cook for 5 minutes, mixing occasionally to break it up.
Or you could have this as an omelette - Cook the veges for a shorter time, spreading them evenly across the pan. Beat the eggs in a seperate bowl and pour evenly over the veges. Cook until set.
It really is a very versatile dish: You can use all sorts of flavours and serve it all sorts of ways!
