Moroccan-spiced eggs recipe

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15 min

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!

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