Moroccan eggs

Moroccan eggs

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

I discovered this magical breakfast while working in a Riad – a traditional Moroccan house – in Fes. It’s delicious with bread or toast. I often crave it, and I always have the ingredients in my cupboard just in case!

Ingredients

Quantity Ingredient
olive oil, for frying
1 garlic clove, grated
1 red onion, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1/2 teaspoon chilli flakes
400g canned chopped tomatoes
or 3 fresh ripe tomatoes, chopped
1 teaspoon salt
4 eggs
handful coriander
100ml natural yoghurt, to serve

Method

  1. Pour a drizzle of oil into a frying pan and fry the garlic for 20 seconds over a medium heat so it flavours the oil, then add the onion. Fry for 3 minutes until the onion has softened, then stir in the cumin seeds, chilli powder and chilli flakes. After 1 more minute, add the tomato es and salt. Stir and let this cook down for 3 minutes.
  2. Using a wooden spoon, create 4 wells in the tomato sauce. Crack an egg into each well and then cover your frying pan with a lid. If you don’t have a lid for the pan, you can use a baking tray to cover it instead. This helps the tops of the eggs to cook.
  3. When the eggs are cooked to your liking, sprinkle with coriander and serve from the pan in the middle of the table. I love mine with a dollop of yoghurt to soothe the chilli just a little.
Tags:
breakfast
brunch
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