- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 444.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 907.8 mg
- Total Carbs: 84.9 g
- Dietary Fiber: 14.4 g
- Protein: 16.2 g
Moroccan eggs with tomato, cumin and corianderSubmitted by: SARAH_R_MANN
1 tsp each coriander and cumin seeds
1/2 tbs olive oil
1 clove of garlic, finely chopped
1 shallot, finely chopped
1 long red chilli, seeds removed, finely chopped
2 large vine-ripened tomatoes, finely chopped
200g can chopped tomatoes
1/2 tbs chopped flat-leaf parsley leaves
1/2 tbs chopped coriander leaves
2 slices small good-quality sourdough
Toast spices and peppercorns in a dry frypan over medium-low heat, stirring, for 1-2 mins until fragrant. Cool then crush in a mortar and pestle. Set aside.
Heat oil in a pan over medium-low heat. Cook garlic, shallots, chili and half the spice mix, stirring, for 2-3 mins until softened. Reduce heat to low. Add fresh and canned tomatoes, then cook for 3-5 mins until thick and reduced. Add to ovenproof ramekins, and make a shallow well.
Crack eggs into a cut, 1 at a time, and gently pour into the wells. Bake for 7- mins untils eggs are just cooked.
Sprinkle with herbs and remaining spice mix, then serve with sourdough.
Serving Size: 1 ramekin
Number of Servings: 1
Recipe submitted by SparkPeople user SARAH_R_MANN.