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Spicy Moorish eggs

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ready in 30 mins

Easy

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

Ingredients

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

Method

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

Looking for more recipe ideas? Why not download our free cook books here

Show your dish off to its best, on our authentic handcrafted Moroccan pottery, find the full range here


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