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

Ingredients

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 chicken stock, or water (1 cup)

8 eggs, at room temperature

Coriander, steamed jasmine rice and lime wedges (optional), to serve

Method

Main

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 withcoriander and serve with rice and lime wedges.