Duck Eggs with Spinach and Chermoula

Not BBQ: Duck eggs with Spinach and Chermoula

Not BBQ: Duck eggs with Spinach and Chermoula

Next up from Root and Leaf by Rich Harris was Duck Eggs with Spinach and Chermoula. I was short on time so cooked it in the kitchen but it would work well in a cast iron pan on the BBQ too.

 
Preserved lemon, garlic, coriander, lemon juice, cumin seeds, smoked paprika, chilli flakes, salt and olive oil blitzed in a food processor to make the Chermoula.
In a pan, olive oil and the spinach. After 2 or 3 minutes make 4 wells in the spinach and add an egg in each well. Cover the pan and cook for 4 minutes.
Yogurt on top and the Chermoula, served with sourdough toast.

Duck Eggs with Spinach and Chermoula

Looking good!

Duck Eggs with Spinach and Chermoula

SUMMARY:

As I said at the start this would work well in a cast iron pan on the BBQ. A simple dish to prepare and cook but really tasty. We didn’t have duck eggs so I used chicken eggs but I will do this again with duck eggs.

Nice to have something different for breakfast and I would recommend this. The chermoula was really nice too and worked well with the rest of the dish.

This recipe is from Root and Leaf by Rich Harris:

To find out a bit more about this great book have a read of this blog post:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines

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