Vegetarian

Moroccan eggs with tomato, cumin and coriander is for Breakfast.

Moroccan eggs with tomato, cumin and coriander takes several minutes to prepare.

Moroccan eggs with tomato, cumin and coriander takes several minutes to cook.

Moroccan eggs with tomato, cumin and coriander makes 1 servings.

The ingredients for Moroccan eggs with tomato, cumin and coriander are:

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

Here is how you make Moroccan eggs with tomato, cumin and coriander:

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 ramekinNumber of Servings: 1Recipe submitted by SparkPeople user SARAH_R_MANN.

The nutritional information for Moroccan eggs with tomato, cumin and coriander is:

• 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