Moroccan Breakfast Eggs (serves 2-3)
Olive oil spray
1 red onion, finely diced
1 red capsicum, diced
1/2 zucchini, grated (I'd have used a whole on if I'd had it in the fridge!)
1 tablespoon Moroccan ras al hanout spice mix, or more to taste (I used Mrs Rogers)
4 household tablespoons full red kidney beans (chickpeas would work well too. Again, I was just using things up from the fridge).
1 400g can diced tomatoes
Large handful roughly chopped spinach, silverbeet or kale.. I used silverbeet straight from our garden today
1 or 2 cage free eggs per person
Salt and pepper
Spray a large fry pan with olive oil spray and sauté onion, capsicum and zucchini over a medium heat for a few minutes. Add spice mix and continue to sauté until nice and fragrant. Throw in kidney beans followed by tomato.
Once the tomatoes are bubbling away, add greens and allow to wilt. Then turn the heat slightly lower and make a little hollow for each or your eggs and crack the eggs into it. Put a lid over the pan if you have one that fits and cook until egg whites have just set, about 7 minutes depending on the heat of your pan.
Once the tomatoes are bubbling away, add greens and allow to wilt. Then turn the heat slightly lower and make a little hollow for each or your eggs and crack the eggs into it. Put a lid over the pan if you have one that fits and cook until egg whites have just set, about 7 minutes depending on the heat of your pan.
Season with salt and pepper and serve with hot toasted pita breads or some yummy grainy toast.
