Spicy Moorish eggs
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.
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