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African   -   Egyptian Beef Stew With Eggs   adapted from Recipes for an Arabian Night by David Scott

Description
Ingredients	2 Tablespoons Olive Oil 2 Medium Onion -- finely chopped 3 Cloves Garlic -- finely chopped 1 Pound Beef -- cubed 2 Cups Chickpeas -- drained 1 Pound Potatoes -- cubed 1/2 Teaspoon Ginger 1 Teaspoon Nutmeg Salt And Pepper -- to taste Stock 6 Large Eggs -- washed
Directions	In heavy pan, heat the oil. Add the onions and garlic and lightly brown. Add the meat and brown all over. Stir in chickpeas and cook, for a few minutes. Add potatoes and spices. Mix well. Season with salt and pepper and enough stock to cover. Gently place eggs in a pot so they are covered. Bring to a boil, reduce heat,cover and cook over a very low heat for 8 hours. Before serving shell the eggs and return them to the pot.
Serves	6
Time to Make	0:00

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