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Moroccan tomato eggs

Recipe from: 3/31/2005 12:00:00 AM

Ingredients 11
Servings 4


  • 600
    ripe tomatoes, peeled
  • 60
    olive oil
  • 6
    spring onions, roughly chopped
  • 4
    garlic cloves, thinly sliced
  • 5
    cumin seeds, roughly ground
  • pinch of cayenne pepper
  • sea salt and freshly ground black pepper to taste
  • 2
    castor sugar (optional)
  • 4
  • 45
    roughly chopped Italian parsley or fresh coriander
  • ciabatta or pitta bread for serving


Quarter the tomatoes and remove the seeds. If the tomatoes are very big, halve the quarters.
Heat the oil over medium heat in a medium-size pan and fry the onions, garlic and cumin until the onions just begin to change colour.
Add the tomatoes, cayenne pepper, salt and pepper.
Add the castor sugar if desired to cut the acidity of the tomatoes.
Simmer for 15 minutes until the tomatoes are soft but not mushy.
Break the eggs on top of the sauce in the pan and use a fork to spread the whites over the sauce. Simmer until the eggs reach their required degree of doneness (one to two minutes).
Serve with the chopped parsley or coriander on hot toasted ciabatta or pitta bread.

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