Baked Eggs with Chermoula and Green Olives
This recipe is a take on the classic Moroccan baked eggs dish known as Shakshuka. Here, the Chermoula bolsters the bold flavours and the pinch of saffron gives the meal a golden glow. We’ve added chard too to make it more substantial so it can be enjoyed at any time of day. The recipe can be adapted to use up leftovers or to feed more people by simply increasing the quantities
1 medium onion (peeled and slice lengthways)
1 green pepper (stalk and seeds removed, sliced lengthways)
A pinch of salt
2 cloves garlic (peeled and sliced)
3 tsp Belazu Chermoula Paste
600g tomatoes (chopped and blended, or if not in season, 400g tin plum tomatoes)
A pinch of saffron
2 free range eggs
100g zesty Maroc olives
100g Greek yoghurt
1 sprig coriander
1 sprig mint
1 sprig dill
2 pinches smoked paprika (sweet)
- This dish is even easier if you have a pan or dish that can be used on the stove and then the oven. If not, heat a medium frying pan and add a good tablespoon of olive oil. Once hot, add the onion, pepper and a good pinch of salt and cook on a medium heat for around 5 minutes. Add the garlic and if it looks a little dry, add another glug of olive oil.
- Whilst this is cooking, wash the chard and cut the leaves from the stalk and set aside. Slice the stem in 2 length-ways and then cut into 2cm chunks. Add this to the pan. Cook for another 5 minutes or until the chard has softened a little. Now, add the Chermoula to the pan and cook for another 2 minutes. If using fresh tomatoes turn the pan to low or off whilst you get them ready or add tinned tomatoes instead.
- Pre-heat the oven to 180C/ 160C fan / gas mark 4.
- Soak the saffron in boiling water for a minute or 2 and then add to the pan. Simmer for 10-15 minutes on a medium heat stirring occasionally to make sure it isn’t sticking to the bottom. Add a couple of pinches of salt to taste. It should be rich and spicy – if it tastes a bit acidic leave to cook for another 5 minutes.
- Roughly chop the chard leaves, add to the pan and cook for another 2 minutes or until just wilted.
- If transferring to an ovenproof pan or dish, pre-heat it first before adding the sauce.
- Make a well in the pan for an egg and carefully crack one in, taking care not to break the yolk. Repeat with the other egg. Cook everything on the stove until the whites are beginning to set and then place in the oven. Keep an eye on the eggs as depending on the oven it can take between 5 and 10 minutes for the eggs to cook.
- When ready, remove from the oven and place on a board or heatproof mat. Place a couple blobs of yogurt on top and scatter the olives. Sprinkle the paprika over and then roughly chop the herbs and throw on top.
Included in this Recipe
Romeo Extra Virgin Olive Oil
Cornicabra olives give this oil its characteristic fruitiness and robust finish
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Smoked Paprika - Sweet
Sweet Spanish Nora peppers are smoked over Extremadura holly oak
Pitted Zesty Maroc
Preserved lemon and coriander seeds give a punchy tang to Chalkidiki olives. Storage condition: chilled
Category 1 Saffron
With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.