المكونات
- Brown onion 1, large
- Garlic 4 large cloves
- Fresh ginger 5cm piece
- Fresh tomatoes 200g
- Red capsicums 200g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Ras el hanout 1 tbsp
- SpinneysFOOD Fine Cayenne Pepper ½ tsp
- Smoked paprika 1 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- SpinneysFOOD Organic Free-Range Eggs 3-4, large
- SpinneysFOOD Fresh Coriander A handful
- Wholewheat pita bread To serve
Nutrition (Per serving)
- سعرات حرارية 546
- دهون 27g
- المشبعة 5.5g
- بروتين 23.5g
- الكربوهيدرات 60.8g
- السكريات 13g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
بيض مسلوق على الطريقة المغربية مع الفلفل
Arabic 15 Mins Prep · 5 Mins Cook
- Finely chop the onion. Peel and crush the garlic. Peel and finely grate the ginger. Finely chop the tomatoes and slice the red capsicums.
- Heat the oil in a large frying pan over a high heat.
- Sauté the onion, garlic, ginger, tomatoes and capsicums until softened. Add the spices and cook for 2 minutes then season well with the salt and black pepper.
- Create 3-4 indents in the sauce and crack the eggs into each. Reduce the heat to low and gently simmer until the egg whites start to turn opaque. Place a lid on the pan and turn off the heat. Allow to stand for 2-3 minutes or until the whites are set and the yolks are soft.
- Roughly chop the coriander and sprinkle over the eggs.
- Serve hot with toasted wholewheat pita bread on the side.