Morrocan baked eggs
  • 1/2 tablespoon olive oil
  • 1/2 medium red onion, chopped finely
  • 1 garlic clove, crushed
  • 1/2 teaspoon ras-el-hanout
  • pinch of ground cinnamon
  • 1 punnet (250g) cherry tomatoes, chopped
  • 2 tablespoon coriander, chopped
  • 2 eggs
  • freshly ground black pepper

 

  1. Preheat oven to 200ºC
  2. Brush oil on a non-stick frying pan, over medium heat add onion and garlic, cook until soft about 5 minutes.
  3. Stir in spices and cook for 1 minute.
  4. Add the tomatoes, freshly ground black pepper and simmer gently for 8-10 minutes.
  5. Scatter over half of the coriander and then divide the tomato mixture into two small (individual) ovenproof dishes.
  6. Break an egg into each dish.
  7. Bake for 8-10 minutes in the oven until the egg whites are set but the yolks are still slightly runny. Cook for a further 2-3 minutes if you prefer a harder cooked yolk.
  8. Scatter over the remaining coriander and serve.

Alternatives

  • For a milder flavour substitute the ras-el-hanout with sweet paprika.
  • Serve at lunch with a leafy salad.
  • Substitute ra-el-hanout for Moroccan spice blend.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Knife
  • Non-stick frying pan
  • Individual ovenproof dishes