Moroccan tomatoes

(9 ratings)
Morrocan tomatoes dish
Morrocan tomatoes dish
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This mouth-watering Moroccan tomatoes dish makes a great brunch, lunch or dinner. Ready in minutes and made in one pot. Combine tomatoes, asparagus and eggs for this simple and quick meal


  • 2tbsp olive oil
  • 100g thin asparagus tips, halved
  • 1 clove garlic, peeled and sliced
  • 1 large slicing tomato, thickly sliced and halved
  • 2 medium eggs
  • 2 pinches ras el hanout seasoning (or smoked paprika or cumin)
  • Salt and ground black pepper

Sprinkle with smoked paprika or ground cumin rather than ras el hanout.


  1. Warm the oil in a frying pan, add the asparagus tips and cook for a couple of minutes. Add the garlic and, after a minute, add the halved tomato slices. Cook for 2 mins.
  2. Make 2 hollows in the pan. Break in the eggs, put a lid on the pan and cook until the eggs are just set, to your liking.
  3. Sprinkle with ras el hanout, salt and pepper. Serve with flatbreads or country-style bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 221(kcal)
  • Fat 18.0g
  • Saturates 3.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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