Serves 4

I found this recipe on SBS Food by mistake.

It originates from Morocco, and is so simple to do, the spices turning into a wonderful sauce with the onion and tomato. I cooked it years ago for brunch though this is an anytime dish.

And almost as good as Nat’s famous Mexican eggs.

Ingredients

Olive Oil
1 red onion, finely chopped
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground paprika
10 tomatoes, peeled and diced
7 eggs, beaten
1 handful, chopped coriander
Salt and Pepper

Method

1. Preheat the oven to 180c.
2. Heat some olive oil in the tagine on the stove, and gently cook the onions for 5 minutes.
3. Add the spices and cook for a further 3 minutes.
4. Add the tomatoes and coriander and then simmer for 10 – 15 minutes, stirring occasionally. Reduce to a sauce consistency.
5. Remove from the heat and pour the beaten eggs over the sauce, cover the tagine lid and place in the over for about 10 – 15 minutes or until it lightly puffs and sers.
6. To serve, season well and drizzle with a little olive oil.