I love making these Moroccan eggs for breakfast when we have guests – you do not have to watch over them constantly and they never fail to please. I use my tagine to make them and have discovered that the concept for this dish originated in Tunisia. The cumin is key to the flavour of the tomatoes.
- 15mls oil
- 1 onion, finely chopped
- 5mls cumin seeds
- 15mls ground cumin
- 1 tin chopped tomatoes
- 1 tin cherry tomatoes
- 2 eggs per person
- heat the oil in a tagine
- add the onions and cook until soft
- add the cumin and mix in well
- add the tinned tomatoes and heat
- add the eggs and cover for 5 - 7 minutes until they are done to your liking
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