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.
Ingredients
- 6 tbsps extra virgin olive oil
- 6 garlic cloves peeled and finely chopped
- 300 g frsh coriander discard most of stalks, leaves finely chopped
- 3/4 tsp ground cumin
- sea salt
- juice of a lemon, or to taste
- 9 free range eggs
- 1/4 tsp dried chillies crushed, or to taste
- 600 g cooked and shelled tiger prawns
Servings:
Instructions
- Heat the olive oil in a large saute pan - preferably one you could serve at the table. When the oil is hot add the chopped garlic and coriander and saute for 1-2 minutes.
- Add the cumin, 150 ml water and salt to taste. Stir to mix then bring to the boil over a medium high heat. Cover and leave to boil for 20-25 minutes, stirring occasionally, or until the sauce has reduced and there is hardly any water left.
- If necessary boil uncovered until any excess water has evaporated. Add the lemon juice and leave to bubble for another 2-3 minutes.
- Meanwhile beat the eggs and season with the crushed chillies and salt to taste.
- Reduce the heat to low. Add the prawns to the sauce, stir and spread them out evenly. Taste and adjust the seasoning then add the eggs.
- Cover the pan and cook for 3-4 minutes or until the eggs are set to your liking. Scramble them as they cook if you like. Serve immediately.
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