No okra? No problem. Diced eggplant or even stir-fried cucumber
would work well here.
2 tbsp olive oil18okra2 tbsp ghee1 small Spanish onion, finely chopped1 tbsp ras el hanout (see note)¼ tsp ground chilli1ripe tomato, finely chopped250 ml (1 cup) chicken stock, or water8eggs, at room temperatureCoriander, steamed jasmine rice and lime wedges (optional), to serve
Heat oil in a large frying pan over high heat, add okra and fry until golden brown all over (3-5 minutes). Set aside.
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).
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.
Note Ras el hanout, a Moroccan spice
blend, is available at select delicatessens and online from herbies.com.au