This dish could be a hearty breakfast or a light lunch/dinner. Either way it has become a favourite in our house. It’s delicious, fulfilling and it takes just a few minutes to prepare. Perfect for those days when you have a little extra time for breakfast or for those nights when you want something comforting but you don’t feel like cooking too much. It’s Moroccan inspired, so its spices will warm up your Autumn!
You will need:
1 garlic clove, grated
1 red onion, finely chopped
1 tsp cumin seeds
1/2 tsp chilli powder
1 or 2 chilli flakes
3 fresh ripe tomatoes, chopped
1 tsp salt
A handful of coriander
Extra virgin olive oil
Pour a couple of spoons extra virgin olive oil into a frying pan and fry the garlic for a few seconds on a medium heat. Then add the onions and fry until they are softened. Now, stir in the cumin seeds, chilli powder and chilli flakes. Afterwards, add the tomatoes and salt and let it cook until you have a sort of sauce. You don’t want it to be very liquid, you still want consistency.
Now, create 4 wells in the tomato sauce. Crack and egg into each well and then cover the frying pan with a lid. Let the eggs cook to your liking: we love when they are a bit runny and the yolk mixes with the tomato sauce, so we just leave them about 4 minutes.
Finally sprinkle the fresh coriander and serve directly from the pan. We love to eat our Moroccan eggs with some crispy pita bread or, if we are very hungry and we are having this eggs for lunch, we prepare this oven baked fries with Moroccan spices. We promise that you’ll love it!
PS. Recipe adapted from this wonderful breakfast cookbook!