Moroccan Spiced Tomato and Egg Soup

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1 brown onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced, fresh and in season
• 700g fresh tomatoes, roughly chopped, in-season field or vine tomatoes
• 400g tinned chickpeas, drained and rinsed, no additives
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper, adjust to taste
• 1 bay leaf
• 700ml water, used in place of carton stock
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, freshly ground
• 8 eggs, free-range, poached directly in broth
• a handful fresh cilantro, roughly chopped, to serve
• 1 lemon, cut into wedges to serve

Method

1. Heat 2 tablespoons of extra virgin olive oil in a large heavy-based pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes until the onion is soft and translucent.
2. Add the minced garlic and diced red bell pepper to the pot. Cook for another 3 minutes, stirring, until the pepper softens slightly.
3. Add the cumin, ground coriander, smoked paprika, cinnamon, and cayenne pepper. Stir constantly for 60 seconds until the spices are fragrant and coating the vegetables.
4. Add the chopped fresh tomatoes and stir well to combine. Cook for 8 to 10 minutes over medium heat, stirring occasionally, until the tomatoes break down and release their juices to form a thick base.
5. Add the drained chickpeas, bay leaf, and 700ml of water. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow the flavours to develop and the broth to deepen. Season with sea salt and black pepper. Remove and discard the bay leaf.
6. Use a spoon to create 8 small wells in the simmering broth. Crack one egg into each well. Cover the pot with a lid and poach the eggs over medium-low heat for 4 to 5 minutes, until the whites are just set but the yolks remain slightly soft.
7. Ladle the soup carefully into four bowls, placing 2 eggs in each bowl. Drizzle each serving with the remaining tablespoon of olive oil, scatter fresh cilantro over the top, and serve with a lemon wedge on the side.

Batch cooking tip

• The broth base freezes very well for up to 3 months without the eggs. Freeze in portions and poach fresh eggs directly into the reheated broth on serving day for the best texture. If storing in the fridge, keep the eggs separate and add them fresh each time to avoid rubbery whites.