Moroccan Baked Eggs

Moroccan Baked Eggs
  • 2 Tbsp Olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 Tbsp Rockin' Moroccan Rub
  • 1 Tbsp Tomato paste
  • 2 tins of chopped tomatoes
  • 4 eggs
  • feta cheese, to crumble on top
  • fresh coriander, chopped
  • No Bagel, No Bagel seasoning


  1. Heat oil over medium heat in a large fry pan, add onion and cook until soft and transparent. Add garlic and cook for a further minute, add tomato paste and stir in, then add the Rockin' Moroccan Rub, and stir through.
  2. Add tin tomatoes, lower heat and simmer for 5 - 10 minutes.
  3. Once the tomato has reduced down a bit, make four small indentions in the tomato mixture with the back of a spoon, crack an egg into each hole.
  4. Cover fry pan with a lid and cook until eggs are cooked to your liking (soft and runny or firm & hard).
  5. Once cooked, transfer to a serving dish, sprinkle with feta, coriander, No Bagel, No Bagel, and serve with a nice piece of crusty bread to mop everything up!

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