An invigorating, satisfying and wholesome lentil soup from the inspired vegetarian cookbook ” Dinner” by Meera Sodha. You can use any greens you like but make sure they are cooked until they are soft. The yoghurt and fried onions to serve are optional but highly recommended.
This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.
Eggs with Tomatoes,Moroccan style. It can be served traditionally with Moroccan bread, or with some homemade oven chips. Its very moreish so double the number of eggs if you want something more filling . If preferred you can peel and deseed the tomatoes, but i often dont bother.The recipe is from ” Moro: The Second Cookbook” by Sam and Sam Clark
