Description

Wondering what to make for breakfast or a meatless Monday dinner? Try this simple, spicy and delicious Moroccan style egg dish. It can be served with a crusty bread for dipping, or your favorite rice or vegetables.

Ingredients

• 1 T. olive oil
• 1 whole red onion, chopped
• 4 cloves garlic, minced
• 28 oz. canned chopped tomatoes
• ¼ t. cayenne pepper
• salt and pepper, to taste
• 4 large eggs
• chopped parsley, for garnish
• crusty bread, toasted, for dipping

Steps

1. Add olive oil to a large skillet over medium heat; when hot, add onion and garlic; cook for about 4 minutes or until translucent. Add tomatoes; cook on medium-high heat for about 10 minutes. When tomato juice has cooked off, add cayenne pepper, salt and pepper; stir to combine.
2. Using the back of a large spoon, make a divot for each egg; crack eggs one by one, into a separate bowl, making sure there are no shell pieces. Slowly add an egg into each divot, repeating with each egg. Cover skillet; cook on low heat until egg whites are cooked, about 5 minutes.
3. Garnish with parsley. Serve with toasted bread, for dipping.