Ingredients for Moroccan Eggs
- 1 pound ripe tomatoes
- Olive Oil
- Green Onions
- Garlic Cloves
- Cumin Seed
- Cayenne Pepper
- Sugar
- Eggs
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How to Make Moroccan Eggs
- Blanch 1 pound of tomatoes in boiling water for 30 seconds. Gently peel off the skins.
- Cut the tomatoes into quarters and remove the seeds.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic, 2 chopped green onions (or spring onions), and 1 teaspoon of ground cumin.
- Sauté for 3-5 minutes, until fragrant and lightly browned.
- Add the quartered tomatoes, 1/2 teaspoon of cayenne pepper (or to taste), 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of granulated sugar. Simmer for 15-20 minutes, or until the tomatoes have softened and slightly broken down.
- Crack 4 large eggs into the skillet, spacing them evenly among the tomato mixture. Gently spread the egg whites with a fork to create a thin layer over the tomatoes.
- Reduce heat to low and simmer for 2-3 minutes, or until the eggs are cooked to your liking. The whites should be set and the yolks may still be slightly runny.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
17g
Carbs
3g
