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Introduction
A traditional Moroccan dish that is quick to prepare, perfect for a late breakfast or a light and delicious lunch. It is prepared in a few minutes with simple ingredients available in every home, and its taste is irresistible.
Ingredients
- 3-4 eggs
- 2 medium tomatoes, peeled and cut into small cubes
- 1 clove garlic, minced (optional)
- 2 large spoons of high-quality olive oil
- Half a small spoon of cumin
- A quarter of a small spoon of sweet paprika (red pepper)
- Salt and black pepper to taste
- A large spoon of chopped parsley for garnish (optional)
Instructions
- In a non-stick pan over medium heat, heat the olive oil.
- Add the tomato cubes and minced garlic (if using) and stir for 5-7 minutes until the tomatoes are soft and slightly caramelized, losing most of their liquid.
- Sprinkle the cumin, paprika, salt, and black pepper over the tomato mixture and mix well to ensure the spices are well combined with the tomatoes.
- Using a spoon, create 3 or 4 small holes in the hot tomato mixture. Gently crack an egg into each hole.
- Cover the pan and let the eggs cook over low heat for 3-5 minutes, or until the whites are set and the yolks are still runny, to your liking. You can increase the cooking time if you prefer the eggs to be more cooked.
- Garnish the dish with chopped parsley and serve it hot directly from the pan, accompanied by fresh Moroccan bread for dipping.
To get a deeper and slightly spicier flavor, you can add a little harissa or a pinch of crushed hot pepper while cooking the tomatoes. You can also add a little chopped cilantro with the parsley.
Source: cuisine Halima Filali شهيوات داري
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