These speedy eggs are perfect for a traditional Moroccan breakfast. It’s even more delectable when served with bread or toast
• olive oil, for frying
• 1 garlic clove, grated
• 1 red onion, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon chilli powder
• 1/2 teaspoon chilli flakes
• 400g canned chopped tomatoes or 3 fresh ripe tomatoes, chopped
• 1 teaspoon salt
• 4 eggs
• handful coriander
• 100ml natural yoghurt, to serve
1 Pour a drizzle of oil into a frying pan and fry the garlic for 20 seconds over a medium heat so it flavours the oil, then add the onion.
2 Fry for 3 minutes until the onion has softened, then stir in the cumin seeds, chilli powder and chilli flakes.
3 After 1 more minute, add the tomato es and salt. Stir and let this cook down for 3 minutes.
4 Using a wooden spoon, create 4 wells in the tomato sauce. Crack an egg into each well and then cover your frying pan with a lid.
5 If you don’t have a lid for the pan, you can use a baking tray to cover it instead. This helps the tops of the eggs to cook.
6 When the eggs are cooked to your liking, sprinkle with coriander and serve from the pan in the middle of the table.
Recipe courtesy of Fern Green, extracted from Breakfast: Morning, Noon & Night