Spiced eggs with okra

Spiced eggs with okra

No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.

Serves 4
2 tbsp olive oil
18 okra
2 tbsp ghee
1 small Spanish onion, finely chopped
1 tbsp ras el hanout (see note)
¼ tsp ground chilli
1 ripe tomato, finely chopped
250 ml (1 cup) chicken stock, or water
8 eggs, at room temperature
Coriander, steamed jasmine rice and lime wedges (optional), to serve

1 - Heat oil in a large frying pan over high heat, add okra and fry until golden brown all over (3-5 minutes). Set aside.

2 - Add ghee and onion to pan and fry until onion starts to caramelise (8-10 minutes). Add ras el hanout and ground chilli to pan, stir until fragrant (20 seconds), then add tomato and stir until mixture thickens a little (2 minutes). Add stock, bring to a simmer and cook over high heat until reduced by half (5-7 minutes).

3 -  Meanwhile, boil eggs in a large saucepan of boiling water until medium-boiled (7 minutes).
Cool under cold running water, then peel, halve and add to sauce along with okra. Scatter with coriander and serve with rice and lime wedges.