Simple and quick Moroccan egg recipe that tastes like heaven
Did you know that in order for a chef to truly earn his title, he must master a hundred egg recipes! Can you imagine? Now I’m not telling you that to let you know you’re not a good cook, I’m telling you this because, as weird as it may sound, I want you to respect and appreciate…eggs! Eggs are really the most important food you should have in your kitchen. Not only that they taste so exceptional, but they’re incredibly good for you. As a matter of fact, they’ve been ranked to be among the most nutritious food on the planet! But that’s no surprise; eggs contain about 37% of vitamins A and B, it also contains antioxidants and lots of protein.
But there’s only one problem, eggs can taste really bad if they’re not cooked the right way (trust me!). But no worries, I’m going to guide you today through the making of one of the most famous Moroccan dishes, and probably one of the easiest of all times: Eggs & Tomatoes.
Delicious ingredients you’ll need (recipe for two):
- 4 eggs
- 1 medium size onion
- 1/4 kg of juicy tomatoes
- 4 table spoons of olive oil
- 1/4 tea spoon of Cumin
- 1/4 tea spoon of Paprika
- 1/4 tea spoon of Cinnamon
- A pinch of salt & pepper
- In a heated pan, add the grated onion, the grated tomatoes, the olive oil and the spices mentioned above. And leave it until it almost dries out of water (about 15 min).
- Add the eggs, and leave them till cooked to your taste (if you like the egg yolk to be fully cooked leave it 3–4 min with the pan covered. If you like it half-cooked, leave it about 2 min) Then sprinkle some cumin on the top.
And believe it or not, we’re done! Isn’t that just the easiest recipe ever?
So go ahead, try it: it’s super delicious, and share it with your friends and family.
Besseha o raha! (bonne appétit in arabic)