With the kids on half term break a couple of weeks back we have not managed to post any recipes. The weather also appears to have turned for the better after a couple of months of incessant rain – thus allowing us to begin cleaning our backyard and prepare it for some vegetables and herbs. We posted a recipe for a gluten free alternative to semolina upma using corn cous cous – we made it again and this time decided to add a teaspoon of Ras al-Hanout powder, a teaspoon of harissa paste and a preserved lemon which was coarsely chopped (added after the onions were sauteed and cooked for a couple of minutes to ensure the raw smell of the spice mix disappears). The flavours worked beautifully and the addition of the preserved lemons added a new dimension to the upma. We are now inspired to experiment with other ethnic flavours to make our upma more interesting.
We have been eager to try a baked egg dish for quite some time and the recent purchase of an oven proof frying pan provided the right impetus to experiment. We have come across several recipes with different ethnic twists and interpretations and so here’s ours with Moroccan flavours.
What do I need to make it?
1 tin of chopped tomatoes
1 medium onion chopped
1 green pepper cut in squares
5-6 closed cup mushrooms sliced
3 garlic cloves minced
3 green chillies chopped
1 tsp of Ras-Al-Hanout spice powder
1/2 tsp cumin powder
1 tsp harissa paste
400 gm tinned brown chick peas drained and washed (smaller variety but could use regular chick peas)
Handful fresh coriander chopped for garnish
Knob of butter
1 tbsp olive oil
Salt to taste
How much will I make?
Serves 2 main portions or 4 sides
How do I make it?
Heat oven proof pan and melt butter and olive oil before tossing in the garlic – stir for thirty seconds before adding onions, green pepper and chillies. Cook on medium heat for ten minutes till the onions soften. Add the cumin powder and Ras-Al-Hanout spice mix and stir for a minute. Toss in the sliced mushrooms and cook for five minutes. Add the chopped tomatoes, brown chick peas and harissa paste with a bit of water. Continue cooking on low heat for 10 to 15 minutes till the raw smell of spices disappears. Adjust the seasoning and garnish with fresh chopped coriander. Take off the heat. Make four cavities in the sauce and crack an egg into each (ensure you don’t break the yolk). Place the pan in a pre-heated oven at 180 degrees for 15 to 20 minutes till the white is cooked through and the yellow is at your preferred consistency. Enjoy.