Moroccan Eggs
Recipe type: Breakfast
Serves: 2-4
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 4 cups chopped fresh tomatoes (or 28 oz. can chopped tomatoes)
  • 1/4 teaspoon cayenne pepper or red chili flakes
  • salt and pepper, to taste
  • 4 large eggs, preferably organic
  • chopped parsley (to garnish)
  • crusty bread, toasted
  1. Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.
  2. Add tomatoes and cook on medium high heat for about 10 minutes.
  3. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.
  4. Using the back of a large cooking spoon, make a divet for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.
  5. Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.
  6. Garnish with parsley and serve with toasted bread for dipping.
Recipe by 24 Carrot Life at