The secret to this French classic is to use a full bottle of wine and just a little stock to give another flavour dimension. This dish is great to serve at a dinner party but also great for a family dinner, because once it’s cooking away, you’re free.
The Moroccan spices make this dish fragrant and full of flavour. You can add in a teaspoon of the Moroccan spice mix, Ras al-hanut if you wish. The baked eggs may seem strange at first, but are really worth including.