Nothing beats a healthy breakfast on a Saturday after a long jog. Chickpeas cooked in tomatoes, coriander and Moroccan spices with poached egg served with almond bread.
2 tbsp. olive oil
1 onion roughly chopped
1 1/2 tbsp. cumin
1 tsp. coriander
1 tsp. paprika
1 tsp. chilli flakes (optional)
2 crushed garlics
100g canned tomatoes
400g canned chick peas
Coriander leaves to garnish
Salt and pepper
Heat olive oil on a pan. Add onions, cook until it’s soft.
Cook Capsicum for minutes. Add garlic and spices and cook for a minute or until fragrant.
Add tomatoes and cook for a few minutes. Add chickpeas and stir. Simmer for 5 minutes.
Make a well in the middle and add eggs. Cover with a lid for 7-10 minutes or to your liking.
You can use fresh coriander instead of ground coriander.
You can use 1/2 a chilli or jalapeno instead of chilli flakes.
You can add more tomatoes.
You can add two extra eggs in the mixture.
Enjoy with almond bread or your favourite bread
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