MOROCCAN EGGS

The mere thought of this delicious dish makes me feel hungry! It really is comfort food at its best and works well at any time of the day. I enjoy having it for breakfast, lunch or dinner.

SERVES 4

1 tbsp Lucy Bee coconut oil

1 red onion, finely chopped

3 garlic cloves, finely diced

½ tbsp harissa paste

½ tsp ground coriander

300ml/1¼ cups vegetable stock (for homemade)

240g/1¾ cups chickpeas (garbanzo beans), drained weight

1 x 400g tin/2 cups chopped tomatoes

1 courgette (zucchini), quartered lengthways and sliced

1 red pepper (bell pepper), deseeded and sliced

140g/5oz spinach

4 eggs

Lucy Bee Himalayan salt and ground black pepper

Coriander (cilantro) sprigs, to serve

Melt the coconut oil in a deep frying pan over a medium heat. Add the onion and garlic and cook until golden, then add the harissa paste and ground coriander and stir well for 1 minute.

Add the stock and chickpeas (garbanzo beans) then cover the pan and turn down the heat slightly. Simmer for 10 minutes, adding extra stock if you think it needs it. Using a potato masher, gently squash the chickpeas so that the sauce thickens but remains chunky. Add the tomatoes, courgette (zucchini), pepper and spinach and season generously. Stir well and cook for 10 minutes. Once the juice has begun to reduce, make 4 indents in the mixture and crack an egg into each. Cover the pan and cook for the last 5 minutes, until the eggs are set. Season to taste and serve, sprinkled with fresh coriander (cilantro).