Good for:
Plant based
Two
of your five-a-day
World food:
African, Mediterranean, Moroccan
Nutrition per serving
Calories (kcal)
305
Fat (g)
10.0
Carbs (g)
41.0
Protein (g)
16.0
Salt (g)
1.6
Sugar (g)
14.0
Ingredients
2
tsp
Olive Oil
1
Large
Onion (thinly sliced)
1
Clove
Garlic
1
tbsp
Harissa
1
tsp
Coriander Seeds
0.5
Cup
Vegetable Stock ((broth))
1
Can
Chick Peas ((Garbanzos), rinsed and drained,)
2
Can
Tomato
2
Small
Zucchini (finely diced)
4
Cup
Spinach
4
Raw eggs
4
Dash
Sea Salt
Method
- Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 minutes, 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. Cover and
simmer for 5 minutes, then mash about one-third of the chickpeas to thicken the stock a little. - Add the tomatoes and zucchinis into the pan, and cook gently for 10 minutes until tender. Fold in
the spinach so that it wilts into the pan. - Then, make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 minutes, then
take off the heat and sprinkle with salt.
