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Spicy Moorish eggs

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ready in 30 mins


This lively zingy scrambled egg dish is sure to be a winner for brunch; it is also a brilliant hangover cure.


4 large eggs
80-100g cherry tomatoes, cut in half
1 small onion, finely chopped
1 tbsp olive oil
1 tsp of harissa paste, this makes it quite spiky, put in less if you are not sure!
1/2 tsp ground coriander
a small handful of fresh coriander, roughly chopped
salt and white pepper, to taste


1. Preheat the griddle. Brush each courgette slice in olive oil and griddle for 3 minutes a side. Transfer to a bowl.

2. While still warm add the garlic, mint, oil and lemon juices, and mix well. Leave to marinade for about an hour.

3. Transfer to a serving plate and serve at room temperature, as part of a mixed starter.

Serves 4

Buy your harissa here

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