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Introduction
A delicious and easy-to-prepare Moroccan dish, perfect for a late breakfast or light dinner. It is prepared in a few minutes and pleases the eye and palate, with a unique taste that cannot be resisted.
Ingredients
- 2-3 medium-sized ripe tomatoes (cut into small cubes or crushed)
- 3-4 large eggs
- 1 small onion (optional, finely chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons of olive oil
- 1 teaspoon of paprika (spice)
- 1/2 teaspoon of cumin
- 1/4 teaspoon of hot pepper powder or harissa (optional)
- Salt and black pepper to taste
- 2 tablespoons of chopped parsley and coriander (for garnish)
- Moroccan bread for serving
Instructions
- In a large skillet or tagine over medium heat, heat the olive oil. If using onion, add it and stir until it softens and becomes translucent (about 3-5 minutes).
- Add the minced garlic and stir for 1 minute until its aroma is released without changing its color.
- Add the tomato cubes (or crushed tomatoes) to the skillet. Sprinkle with salt, black pepper, paprika, cumin, and hot pepper powder. Leave the tomatoes to simmer and blend for 7-10 minutes, stirring occasionally, until a thick sauce forms and most of the liquid evaporates.
- Using a spoon, create 3-4 small holes in the sauce. Crack an egg into each hole.
- Cover the skillet and let the eggs cook over steam for 5-8 minutes, or until the whites are set and the yolks are cooked to your desired doneness (runny or fully set).
- Remove the skillet from the heat. Garnish the dish with chopped parsley and coriander, and serve hot immediately with Moroccan bread.
To add a special touch, you can sprinkle a little grated cheese (such as mozzarella or feta) over the eggs before covering them, allowing it to melt with the heat of the dish. Do not overcook the eggs to keep the yolks runny and blend with the sauce when eating.
Source: cuisine Halima Filali شهيوات داري
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