Moroccan Eggs
The classic combination of tomatoes and eggs can be found all over the world. This dish has a Moroccan accent with the addition of cumin. I've seen a very similar dish called Persian Eggs, so who knows where it really comes from. Who cares either, since it tastes so good. It's quick and easy to prepare, which makes it great for mid-week dinner. Try to use really ripe tomatoes: it makes all the difference. The flavours are great in the winter too but it's very difficult to get hold of ripe tomatoes: I must try using tinned tomatoes.
Summary
Makes: 4 portions
Preparation: 15mins
Cooking: 20mins
Ingredients
1kg | Tomatoes |
Method
Wash the tomatoes. Cut into quarters and scoop out the seeds, leaving just the flesh. Cut each quarter in half again. Half the onions and slice quite thinly. Chop the garlic roughly and break up the bird's eye chilli with the back of a knife.
Cover the bottom of the pan with olive oil and place on a medium to low heat. When the oil is hot add the onions and chilli (if using), followed a couple of minutes later by the garlic. Fry gently, stirring occasionally, until the onion is just starting to colour. In the meantime, roast the cumin lightly, grind and add to the pan just as the onions are ready.
Add the tomatoes and a spoon of sugar. Adjust the seasoning. Mix a little to distribute the ingredients equally. Cook gently for about 10 minutes until the tomatoes are soft but not mush. Make a small well near the edge of the pan and break the first egg into it. Repeat around the pan with the other eggs. Crack a little black pepper on each. Place the lid on the pan to help the eggs poach. After about 3 minutes the whites should be set and the yolks still runny, which is the way we like them.
Sprinke with some chopped parsely and serve straight from the pan with some crusty white bread to mop up the juices.
If you add some peppers, this is Shakshuka.