Cook time is 10minutes
Total time is 10minutes
Serve is for 2 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
- 1tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1teaspoons ras el hanout
- 1/4teaspoons ground cinnamon
- 1teaspoons ground coriander
- 800grams cherry tomatoes
- 4tablespoons coriander, chopped
- 4 eggs
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1300kJ / 311Cal
1300 Kilojoules or 311 Calories
15% of daily energy intake*
Protein
15.8grams
Fat
18.2grams
Carbs
18.7grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 220°C . Heat the olive oil in a frying pan over a medium heat, add the onion and garlic and cook for 6-7 minutes or until softened and lightly golden, stirring occasionally.
Step 2 of 4
Stir in the spices and cook for a further minute, then add the cherry tomatoes. Season generously with salt and pepper, then simmer gently for 8-10 minutes. Scatter over 3 tablespoons of the coriander.
Step 3 of 4
Divide the tomato mixture into 4 individual ovenproof dishes, then crack an egg into each dish. Cook in the oven for 8-10 minutes until the egg is set but the yolks are still slightly runny. Cook for a further 2-3 minutes if you prefer the eggs to be cooked through.
Step 4 of 4
Serve scattered with the remaining coriander and plenty of crusty bread on the side.
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