Moroccan eggs with tomato, cumin and coriander

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Nutritional Info
  • 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

View full nutritional breakdown of Moroccan eggs with tomato, cumin and coriander calories by ingredient
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Number of Servings: 1


    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.

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