Moroccan Eggs

Here’s a delicious light breakfast or lunch dish. I was a little hungover today and couldn’t be arsed with too much faffing about in the kitchen. I also didn’t want to spoil all my recent gym work with a big fry up, so I made this! It’s very simple, wholesome and very tasty. I’m slowly coming to the conclusion that the best way to deal with the morning after feeling is to fight it with wholesome food instead of fat fat fat. It’s only taken me 35 years. So after this, another light sleep and I was back to 75% functional. Just in time for another glass of wine.

INGREDIENTS:
2 tablespoons olive oil
1 clove garlic
2 tomatoes (peeled, seeded & finely chopped)
2 spring onions (thinly sliced)
1/2 teaspoon ground cumin
1/2 teaspoon sugar (optional)
2 eggs
salt & pepper
crushed chilli
fresh parsley (finely chopped)

DIRECTIONS:
Heat the oil in a small frying pan over a moderate heat. Add the onions and garlic and fry gently for 5 minutes until soft. Add the cumin, salt & pepper and fry briefly before adding the tomatoes and about 1/3 cup water. Bring to a light simmer, partially cover and cook gently for 10 minutes until the tomatoes have broken down slightly but not completely liquid. Check the taste and add the sugar if it’s not too sweet.

Break the eggs over and cook for a further 4-5 minutes until the whites have set but the yolks still a little runny. Remove from the heat and sprinkle with a little more salt & pepper and some crushed pepper and parsley.

SERVING:
Serve with crusty bread and eat directly from the pan.

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