Moroccan baked eggs

      Calories per serving 170
      Serves 2
      Preparation time 10 minutes
      Cooking time 25-35 minutes


       ½ Tbs olive oil
       ½ onion, chopped
       1 garlic clove, sliced
       ½ tsp ras el hanout
       pinch of ground cinnamon
       ½ tsp ground coriander
       400 g (13 oz) cherry tomatoes
       2 Tbs 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 Tbs 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.
  • For Mexican baked eggs, heat 1 Tbs olive oil in a frying pan, add 1 chopped onion and 1 cored, deseeded and chopped red pepper and cooked until softened. 
  • Add 2 crushed garlic cloves and ½ tsp chilli powder and cook, stirring, for a further 1 minute. 
  • Stir in a 400 g (13 oz) can chopped tomatoes and simmer gently for 8-10 minutes, then add 1 Tbs chopped coriander.
  • Divide between 2 individual ovenproof dishes and break an egg into each, then bake as above. 
  • Serve with 1 stoned, peeled and sliced avocado, if liked.