
Moroccan Eggs
CAL P/SERVE
444
kJ P/SERVE
1860
FAT P/SERVE
27.9g
SODIUM P/SERVE
455g
If you prefer you can poach an egg and place on top of the mixture.
You can also make this for a light lunch, add a diced carrot and capsicum, sneaking in your vegetables without really trying.
Ingredients
- 1/2 onion, diced
- 1 tsp. olive oil
- 1 clove garlic
- 1/2 cup water
- 1 can chickpeas, drained and washed
- 1 large handful baby spinach leaves
- 2 eggs
- 1 large tomato, diced
- 1/4 chorizo sausage (or smoked bacon)
- Sprinkle smoked paprika
- Sprinkle cumin
Method
- In a small non-stick pan sauté your onions in olive oil for 5 minutes. Add diced chorizo sausage and cook until chorizo has browned.
- Add chickpeas, garlic, chopped tomato, water paprika and cumin. Season with salt and pepper to your liking. Simmer for 5 minutes on low heat. If you need to add a little more water then please do. Add spinach leaves and simmer until wilted through the mixture, you may need to cover with a lid.
- Meanwhile boil your eggs to your liking. For perfect eggs you place your 2 eggs into a small pot filled with water. Bring to boil and then turn down to a simmer, cook for 3 minutes for medium, 4 minutes for med and 5-6 minutes for hard boiled. Peel once cooked.
- Place your chickpea mixture into a serving dish and once you have peeled your eggs place on top.
Nutrition Table
Servings: 2
Serving size:364g
Average Serve | Average 100g | |
---|---|---|
Energy | 1860 kJ | 511 kJ |
444 Cal | 122 Cal | |
Protein | 21.9 g | 6.0 g |
Fat, total | 27.9 g | 7.7 g |
- Saturated | 8.6 g | 2.4 g |
Carbohydrate | 22.4 g | 6.2 g |
- Sugars | 5.6 g | 1.5 g |
Sodium | 455 mg | 125 mg |