20 October 2014 / 4 Comments

Moroccan-style stew with poached eggs

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That feeling…when you are so hungry you could eat a horse with it’s horseshoes(just a polish saying),so you dash home, open a fridge and there is nothing left expect for the light. Ok, there also were a couple of eggs,some mushrooms, a cup of cooked chickpeas and half a marrow(vegetable) left.I know! Scrambled eggs,maybe?Ohhh there also was half a jar of tomato puree.Right!It struck me like a lighting bolt.Gas on, frying pan on, spices, lots of spices……20 minutes later I’ve magicked up this dish!I am a freaking genius! *dancing*. Believe me,when I normally act like this and claim to be a genius, a minute later, after sampling my ”awesome-to-be” dish it turns out,it’s not really that awesome…But this time it really is a hit!*still dancing*

Isn’t it weird that the next morning, I opened a magazine at work and the first thing I saw in bold,capital letter was:
”What is a work of art if not the artist struggle against her or his limitations.”by Saul Steinberg. Thank you my empty fridge for being my limitation!Otherwise I would be eating the same old 🙂

This “work of art”(I love this expression!) is my recent favourite dish 🙂


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SERVES: 2 hungry ones or 4 not so hungry 🙂


4-5 shallots or small brown onions,diced
1-2 tablespoons of your favourite oil
1 teaspoon turmeric
1 teaspoon coriander
1 1/2 teaspoons cumin
1 cardamom pod (you only need seeds in this recipe)
2 garlic cloves,crushed
1 small chilli pepper,chopped
1 1/2 cups (150g) chestnut mushrooms,chunkily sliced
1 cup(150g) cooked chickpeas
1 cup marrow (vegetable), diced
1 cup (225g) tomato puree
1 1/2 – 1 3/4 cups (300-350ml )of water + 5 tablespoons
salt and pepper,freshly grounded

4 eggs


1. In a medium pan,brown the onions with oil.
2.Make a paste:in a cup combine turmeric,coriander,cumin,cardamom seeds,garlic and chilli pepper. Add 5 tablespoons of water, mix to make a paste.If it’s still quite dry add few more drops of water.
3.Mix the paste with the onions and add mushrooms.Keep stirring for couple of minutes until mushroom soften a bit.
4.Add water and tomato puree and bring to boil.
5.Add marrow or courgettes and chickpeas and let it cook until the vegetables are soft(around 10-15 minutes). Season with salt and pepper.
6.In the meantime pouch the eggs.(yum,yum)
7.Divide the dish into 4 bowls and place an egg on the top . Garnish with fresh coriander.

Enjoy as much as I do xxx


  1. Bea, this dish reminds me very much of the Middle Eastern shakshuka (less the mushrooms and chickpeas), which I absolutely love. Cannot wait to try this dish, love anything with poached eggs!

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