A brunch favourite, this lightly spiced moroccan dish is delicious. Serve with toasted pitta to soak up the sauce.

Serves: 2 Kcals: 474 P: 23 C: 63 F: 13


1 tsp olive oil

1 onion, sliced

3 cloves garlic, finely chopped

1 red chilli, finely chopped

1 punnet cherry tomatoes

1 red pepper, diced

1 can chopped tomatoes

1 stock cube

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tbsp mixed herbs

4 eggs

2 pitta breads


1. Heat the oil in a frying pan and add the onion, garlic, chilli and cherry tomatoes

2. Cook over a medium heat for 5 minutes, then add the red pepper and spices, before cooking for a further 2 minutes

3. Add the can of chopped tomatoes, the stock cube and a little water and let simmer for 10 minutes

4. Make 4 wells in the sauce and crack the eggs into each one

5. Cover the pan with a lid until the eggs are cooked

6. Whilst the eggs cook, toast the pitta breads and slice

7. Serve with fresh coriander or basil