Moroccan spiced eggs and tomatoes with a minted yoghurt
- Serves: 2
- Prep: 10 mins
- Cook: 15 mins
A great brunch or lunch recipe full of flavour and it's healthy too.
Ingredients
4 British Lion eggs
250g plum tomatoes, quartered and deseeded
2 tbsp vegetable oil
2 cloves garlic, finely chopped
2 spring onions, finely sliced
2 tsp cumin powder
1 tsp coriander powder
½ tsp hot chilli powder
35g fresh coriander leaves
For the minted yoghurt:
150g fat-free natural or Greek yoghurt
35g mint leaves, chopped
½ tsp ground cumin powder
½ lemon
2 flat seeded flat breads, grilled until warm and a little crispy at the edges (optional)
Method
- Mix the mint with the yoghurt, cumin and the lemon juice. Leave to one side.
- Place a large non-stick pan on a low heat and add in the vegetable oil. Add the garlic to the pan along with the spring onion and cook for 2-3 minutes, stirring continuously so the garlic doesn’t burn.
- Add the spices and stir well. Next add in the deseeded tomatoes. Coat the tomato petals in the spices and cook until soft but not mushy! 6-8 minutes is plenty.
- Make 4 gaps in the tomato mixture and crack in the eggs. Season the top of each egg with a small pinch of cumin and a little salt. Cook until the whites are firm but the yolk is runny. Grill the flat breads in the meantime.
- Once the egg and tomato dish is ready, you can ether serve it in the pan or scoop it out onto a plate with the grilled flatbreads.
- Scatter over the fresh coriander and serve with the minted yoghurt on the side.
Sophie says: I love this dish... it ticks all the boxes! Healthy, quick to prepare and cook, minimal shopping, reasonably priced ingredients and extremely satisfying to eat! Breakfast, lunch or dinner...this dish is a winner.
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