Moroccan Beans with Eggs

 Using Alexandra’s Moroccan Bean Tajine Ready-Meal
Serves 3



1 packet Moroccan Bean Tajine, cooked as per packet instructions
8 eggs
3 tablespoons milk (or cream if you’re feeling decadent!)
80g feta cheese, crumbled
1 tablespoon butter, or olive oil
1 small red onion, quartered, finely sliced
3 slices multigrain sourdough, toasted
Handful coriander, roughly chopped
Sumac, to serve



  1. Put the eggs into a bowl. Add the milk or cream, season with sea salt and freshly ground black pepper and gently whisk to break the yolks. Gently stir in the feta. 

  2. Heat the butter/oil in a heavy-bottomed frying pan and fry the onions for 2-3 minutes or until soft. Turn up the heat and let the pan get really hot (without burning the onions!), pour in the egg mixture and leave for 30 seconds or so. 

  3. Using a wooden spoon with a flat end to it (or a fish slice), carefully fold the eggs over and leave again for a further 30 seconds.  Continue to do this until the eggs are just cooked.  Butter the toast and top each piece with a third of the beans followed by a third of the eggs.  Scatter with coriander and sprinkle with sumac before serving. 


Recipe by Emma Boyd


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