Morocco Food | Morocco Cuisine | Morocco Recipes

Eggs with Prawns and Coriander

February 12th, 2007

Tajen Fatooma
This tortilla-like dish has a delicate lemony taste. The recipe comes from a man in Tetouan who has a delightful little restaurant not far from the superb fish market there. Have the prawns ready to use at room temperature to make user they will heat up thoroughly in the time it takes for the eggs to cook. serve 4

ingredients

• 6 tablespoons extra virgin olive oil
• 6 garlic cloves finely chopped
• 300 g/10 oz fresh coriander most of bottom stalks discarded then finely chopped
• ¾ teaspoon ground cumin
• sea salt
• juice of 1 lemon, or to taste
• 9 free-range eggs
• ¼ teaspoon dried chilies crushed to a coarse powder, or to taste
• 600 g/1 lb 5 oz medium-sized cooked and shelled tiger prawns.

preparation

• heat the olive oil in a large sauté pan (preferably one from which you can serve at table.) When the oil is hot add the chopped garlic and coriander and sauté for 1-2 minutes.
• Add the cumin, 350ml/12 fl oz water and salt to taste and stir to mix. Bring to the boil over a medium high heat, then cover and leave to boil for 20-25 minutes, stirring occasionally, or until the sauce has reduced and there is hardly and water left. If necessary, boil uncovered until excess water has evaporated. Add the lemon juice and leave to bubble for another 2-3 minutes.
• Meanwhile, beat the eggs and season them with the crushed chilies and salt to taste.
• Reduce the heat under the pan to low. Add the prawns to the sauce, stir and spread them out evenly. Taste the sauce and adjust the seasoning if necessary, then add the eggs. Cover the pan and cook for 3-4 minutes or until the eggs are set to your liking. Serve immediately.

Entry Filed under: Main dishes