Moroccan Baked Eggs
This delicious and easy breakfast is packed full of flavour and the perfect twist on Sunday morning eggs.
2 tsp extra virgin olive oil
1/2 cup diced red onion
1/2 cup diced red capsicum
1 jalapeño, seeds removed and minced (optional)
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 tablespoons harissa
Pinch of salt and black pepper
1 can crushed tomatoes
1 can of chickpeas, rinsed and drained
1 teaspoon lemon zest
1 generous handful of chopped coriander
Preheat oven to 180 degrees Celsius
Heat a large fry pan over medium-high heat.
Add 2 teaspoons of olive oil and swirl around the bottom of the pan.
Add in the onion, red capsicum and jalapeño and sauté until soft and fragrant, about 2 minutes.
Add in the garlic, spices, salt and pepper and sauté for another minute.
Stir in the harissa, crushed tomatoes, lemon zest and chickpeas until everything is combined.
Turn the heat down to low and simmer for 6-8 minutes or until the sauce has thickened slightly and everything is heated through. Stir in half the coriander.
Crack the eggs into the fry pan over the sauce and season with salt and pepper.
Place the entire fry pan in the oven and bake until the eggs are just set in the sauce, about 7-10 minutes.
Sprinkle with remaining fresh coriander. Serve into bowls and enjoy!