Turn your eggs into a special weekend treat with this recipe for fiery Moroccan spiced eggs. Made with plum tomatoes and served with a mint yogurt dip, this will be one breakfast they won’t forget in a hurry!
- 4 eggs
- 250g plum tomatoes, quartered and deseeded
- 2 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 2 spring onions, finely sliced
- 2 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp hot chilli powder
- Pinch of sugar
- 35g fresh coriander leaves
- For the minted yoghurt:
- 150g fat-free natural or Greek yoghurt
- 35g mint leaves, chopped
- ½ tsp ground cumin powder
- ½ lemon
- 2 flat seeded flat breads, grilled until warm and a little crispy at the edges (optional)
Mix the mint with the yoghurt, cumin and the lemon juice. Leave to one side.
Place a large non-stick pan on a low heat and add in the vegetable oil. Add the garlic to the pan along with the spring onion and cook for 2-3 minutes, stirring continuously so the garlic doesn’t burn.
Add the spices and stir well. Next add in the deseeded tomatoes. Coat the tomato petals in the spices and cook until soft but not mushy! 6-8 minutes is plenty.
Make 4 gaps in the tomato mixture and crack in the eggs. Season the top of each egg with a small pinch of cumin and a little salt. Cook until the whites are firm but the yolk is runny. Grill the flat breads in the meantime.
Once the egg and tomato dish is ready, you can ether serve it in the pan or scoop it out onto a plate with the grilled flatbreads.
Scatter over the fresh coriander and serve with the minted yoghurt on the side.
Top tip for making Moroccan-spiced eggs
You can have this dish for breakfast, lunch or dinner - delicious!