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5 from 1 vote

Moroccan Eggs with Tomato

This is a staple dish in the Moroccan household, especially on those lazy days. Ready in 30 minutes, this dish will surely fill you up!
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, dinner, Lunch
Diet: Moroccan
Servings: 4 Servings
Author: Zainab Jabri

Ingredients

  • 1 tbsp Olive Oil
  • pinch Chili Flakes
  • 3 cloves Garlic Chopped
  • 1 cup Yellow Onion Diced
  • 1 796ml Can Whole Peel or Crushed Tomatoes
  • 1/2 tsp Paprika
  • 1/4 tsp Cumin
  • 1 tsp Salt
  • 1 cup Parsely Chopped
  • 4-6 Eggs

Instructions

  • In a medium pan, heat olive oil and chili flakes over medium heat.
  • Add garlic, onion, and salt. Sautée until onions have softened.
  • Add the can of Whole Peeled or Crushed tomatoes to the pan. Mix and cover the pan, allow the tomatoes to simmer on medium heat for 5 minutes to soften.
  • If using whole tomatoes, crush them on the side of the pan with the back of a wooden spoon.
  • Add the Parsley, Cumin, and Paprika to the tomatoes. Simmer on medium-low for 15 minutes, uncovered. Taste to see if more salt is needed.
  • To poach the eggs in the tomatoes, crack an egg into a small bowl then gently add on top of the tomatoes. Repeat for each egg. Cover the pan for 5-7 minutes to allow the eggs to cook.
  • Once the whites of the eggs have cooked, remove the pan from the heat and serve warm with crusty bread!
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