By Meg Walker
13th Mar 2019
13th Mar 2019
This recipe was brought back from a friend’s trip to Morocco, and brings out the natural sweetness of the onions. It’s like a chunkier version of shakshuka and is great for camping.
Berber Eggs
Serves 4
Ingredients
a good glug of olive oil
4 red onions chopped chunky
3 cloves of garlic chopped chunky
2 tsp cumin
2 tsp paprika
125ml of water
5 free-range or organic eggs
spring onions, cut on an angle, for garnish
coriander, for garnish
Method
Heat the oil in a frying pan. Add the onions and garlic and put on a medium heat. Leave to blacken and brown (approx 15-20 minutes). Resist the urge to move them around too much. Add the spices.
Once it’s brown, very soft and taken on a great caramelised texture, add the tomatoes and cook further. Taste for seasoning and add salt and pepper.
Make some space in the pan and crack your eggs. Add a lid to the pan and leave on a medium heat. Pay attention to not overcook the eggs. I like super-runny yolks.
Serve in the frying pan with some spring onion and coriander as a garnish.
Recipe by chef Katie Sanderson.
The second series of GROW COOK EAT, presented by the founder of GIY Michael Kelly and the GIY head of community development Karen O’Donohoe, returns to RTÉ One on Wednesday, March 13 at 8.30pm and airs each Wednesday until April 24. The show is sponsored by Bord Bia and StopFoodWaste.ie. For further details, growing guides and recipes, visit growcookeat.ie.
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