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

Method:

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!