Meals and Courses

  • ½ tablespoon olive oil
  • ½ onion, chopped
  • 1 garlic clove, sliced
  • ½ teaspoon ras el hanout
  • pinch of ground cinnamon
  • ½ teaspoon ground coriander
  • 400 g (13 oz) cherry tomatoes
  • 2 tablespoons chopped coriander
  • 2 eggs
  • salt and pepper

Heat the oil in a frying pan, add the onion and garlic and cook for 6–7 minutes until softened and lightly golden. Stir in the spices and cook, stirring, for a further 1 minute.

Add the tomatoes and season well with salt and pepper, then simmer gently for 8–10 minutes.

Scatter over 1 tablespoon of the coriander, then divide the tomato mixture between 2 individual ovenproof dishes. Break an egg into each dish.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until the egg whites are set but the yolks are still slightly runny. Cook for a further 2–3 minutes if you prefer the eggs to be cooked through. Serve scattered with the remaining coriander.

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