An easy recipe for a traditional North African style eggs with stewed tomatoes and a Moroccan seasoning.
Prep Time: 15minutes
Cook Time: 1hour
1mediumred onion, peeled and diced
1red pepper, cored and diced
5plum tomatoes, diced
2tbspfresh parsley, minced
Heat oil, diced onion and pepper, over medium heat, in a skillet or the base of a tagine. Cook 2-3 minutes, stirring often.
Stir in the minced garlic, paprika, cumin, cayenne, cinnamon, salt and pepper. Cook for a 2-3 more minutes.
Add the diced tomatoes and stir. Cook for a couple minutes and then reduce the heat to a low simmer and cover with a lid. Let the tomatoes stew for about 45 minutes. Make sure to stir often so the tomatoes do not stick to the bottom of the pan.
Remove the lid and use a spoon to make for indentations in the stewed tomatoes.
Crack the eggs and gently place them on the tomatoes in the indented spots.
Cover with the lid and let the eggs poach for about 5 minutes. The whites of the should solid and no longer clear and the yolks still be runny. Garnish with fresh parsley.