Moroccan Spiced Yolk Folk Eggs

Moroccan spices are fragrant and colourful, reminiscent of the markets in Marrakesh.  This dish is no exception.  A quick lunch or supper, this can be put together in under half an hour.  It's low in fat and the eggs and chickpeas add protein to keep you feeling full for longer.

Moroccan Spiced Yolk Folk Eggs

For four servings you'll need;

10ml olive oil
4 cloves garlic, crushed and chopped
1 large onion, sliced
2 tsp ground coriander
1 tbsp rose harissa paste
200ml vegetable stock
400g tin chickpeas
2 courgettes, sliced
2 x 400g tins cherry tomatoes
200g fresh spinach or kale
1 handful chopped coriander
4 Yolk Folk poached eggs

What you need to do;

  1. Heat the oil in a pan over a medium heat and fry the garlic and onion for 10 minutes or until softened.
  2. Add the ground coriander and rose harissa paste with the stock, chickpeas and chickpea water.
  3. Bring to a simmer then cover and leave to simmer for a further 5 minutes.
  4. Bring a kettle of water to the boil.
  5. Remove the pan lid, stir, then mash half of the chickpeas to create a thicker sauce before adding the tomatoes and courgettes to the pan.  Stir and cook for 10 minutes.
  6. Stir the spinach or kale into the mix and let it wilt down, followed by half of the chopped coriander.
  7. Pour the boiled water into a deep bowl and add the four Yolk Folk poached eggs, in their pouches.  Leave for three minutes.
  8. Share the chickpea mixture between four bowls, remove the eggs from their pouches and top each bowl with a Yolk Folk poached egg.
  9. Scatter with the remaining chopped coriander.


If you enjoyed this Moroccan tasting trip, why not try this Indian style chickpea dish too?