Moroccan eggs with tomato, cumin and coriander

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
2 eggs
1/2 tbs chopped flat-leaf parsley leaves
1/2 tbs chopped coriander leaves
2 slices small good-quality sourdough

Preheat oven to 180C.

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.