Morrocan eggs

Moroccan Eggs

Serves 4

20 min

This sweet and spicy baked egg dish is perfect for a long, lazy brunch.

 

Method

Heat the olive oil in a large frying pan over a medium heat. 

Finely chop the onion and garlic. Fry for 3 to 5 minutes until starting to soften. Add the cumin, chilli flakes and cinnamon and fry for a further minute. Add the chopped tomatoes, salt and pepper and simmer for 15 minutes.

Pre-heat your oven to 200c/180c fan/Gas Mark 6. 

Transfer your tomato sauce to a baking dish and flatten in a layer. Make six little holes in the sauce and break the eggs into the holes. Bake in the oven for 15 to 20 minutes, until the eggs have set. 

Meanwhile, mix the yoghurt and coriander together. Roughly chop the fresh mint.

When the eggs have set, take the dish out of the oven. Serve with a dollop of the spicy natural yoghurt and a sprinkling of mint.

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Ingredients

Artichoke Hearts in oil
1 tsp
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Centra Fresh Mint
1 tbsp
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For the eggs
Centra Chopped Tinned Tomatoes
2
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Centra Free Range Eggs
6 piece
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Centra Olive Oil
2 tbsp
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Centra Onion
1 piece
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Chilli Flakes
1 tbsp
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Garlic
1 clove
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Ground Cinnamon
1 tbsp
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Ground Cumin
1 tbsp
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Pepper
1 tsp
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Salt
1 tsp
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To serve
Natural Yoghurt
4 tbsp
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