KosherEye.com
Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small
This is one of those dishes you'll find in Morocco at street stalls, bus stations and working men's cafes. Quick, easy and colorful, it is a great dish for lunch or a tasty snack, served with warmed flat breads.
Ingredients:
2 tablespoons olive oil
1 onion, halved lengthways and sliced
2-3 garlic cloves, chopped
1-2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 bell peppers (green, red, and yellow), deseeded and cut into slices
2 tablespoons green olives, pitted and finely sliced
Sea salt and freshly ground black pepper
4-6 very fresh eggs
1 teaspoon paprika or dried red chili/hot pepper flakes
Leaves from a small bunch of flat leaf parsley, coarsely chopped
Warmed flat bread, to serve
Directions:
Heat the oil in the base of a tagine, flameproof baking dish or heavy-based frying pan. Add the onions, garlic, cumin and coriander seeds and saut
|
