Follow these steps for perfect results
Extra Virgin Olive Oil
Coriander Powder
Kala Chana (Brown Chickpeas)
soaked overnight
Eggs
Vegetable Stock
Coriander Leaves
chopped
Tomatoes
finely chopped
Spinach Leaves
Salt
to taste
Pepper
to taste
Yellow Bell Pepper
finely sliced
Harissa Paste
Garlic
finely chopped
Onion
chopped or thinly sliced
Heat olive oil in a skillet or omelette pan.
Sauté onion and garlic until golden, about 5-6 minutes.
Add harissa paste and coriander powder, mix well.
Add vegetable stock and mashed chickpeas, stir well.
Cover and simmer for 5 minutes.
Add chopped tomatoes and bell pepper, mix well, and cook for 10 minutes until tomatoes are soft.
Fold in spinach, mix well.
Season with salt, pepper, and coriander leaves.
Make hollows in the mixture and break in the eggs.
Cover and cook for 2 minutes until eggs are poached.
Remove from heat and let settle for a minute.
Garnish with fresh coriander and serve hot with Roti Gambang or Focaccia.
Expert advice for the best results
Adjust the amount of harissa paste to control the level of spiciness.
Use fresh, high-quality tomatoes for the best flavor.
Don't overcook the eggs; the yolks should be runny.
Everything you need to know before you start
10 mins
The sauce can be made a day ahead.
Serve in a shallow bowl, garnished with fresh coriander and a drizzle of olive oil.
Serve with warm Roti Gambang or Focaccia.
Serve with a side of yogurt.
Balances the spice.
Refreshing contrast.
Discover the story behind this recipe
Reflects the use of spices and communal dining traditions.
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