Moroccan Eggs Recipe
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1 can (400 g) diced tomatoes
4 large eggs
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish
Method
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Stir in the garlic, paprika, and cumin. Cook for an additional minute until fragrant.
Pour in the canned tomatoes and let the mixture simmer for 10 minutes. Season with salt and black pepper.
Make small wells in the sauce and crack an egg into each well. Cover and cook until the eggs are set, about 5-7 minutes. Garnish with parsley before serving.
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