Moroccan Spiced Eggs with White Beans
Method
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Stir in the tomatoes, cumin, paprika, cinnamon and ground coriander.
Cook for 4–5 minutes until the tomatoes begin to form a thick sauce.
Add the white beans and stir gently to coat them in the spiced tomato mixture.
Make four small spaces in the mixture and crack an egg into each one.
Cover the skillet and cook for 5–7 minutes, until the egg whites are set and the yolks are cooked to your liking.
Sprinkle with fresh coriander and serve warm with wholegrain bread.
Keep the spices balanced rather than overly strong. A small amount of cinnamon adds warmth and depth without making the dish sweet, while the cumin and coriander give it its distinctive North African character.
Nutrition Facts
Per serving
