Moroccan Egg and Tomato Tagine
MoroccanOther InternationalDesi eggsMedium
A Moroccan egg and tomato tagine — eggs gently poached in a spiced tomato and pepper sauce with cumin and coriander. A warming one-pot meal.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 4 Desi eggs
- 4 tomatoes, chopped
- 1 capsicum, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil (alternative: cooking oil)
- 1 tsp cumin powder
- 1 tsp paprika
- Fresh coriander to garnish
- Salt to taste
Method
- Heat the oil and soften the onion and capsicum for 4 minutes.
- Add the garlic, cumin and paprika; fry for 1 minute.
- Add the tomatoes and simmer for 8 minutes until saucy.
- Make wells in the sauce and crack in the eggs.
- Cover and cook for 5 minutes until the whites set.
- Garnish with coriander and serve with bread.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. This is a distinct tagine-style dish, different from shakshuka. Cook eggs fully. Contains egg.