Ingredients
- 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)
- Calories 546
- Fat 27g
- Saturates 5.5g
- Protein 23.5g
- Carbs 60.8g
- Sugars 13g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Moroccan pepper-poached eggs
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.