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

Method:

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. Add tin tomatoes, lower heat and simmer for 5 - 10 minutes.

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.

Cover fry pan with a lid and cook until eggs are cooked to your liking (soft and runny or firm & hard).

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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