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MOROCCAN-STYLE EGGS WITH CHILI
Calories: 250 Kcal
Preparation time: 10 min
Cooking time: 10 min
Difficulty: very easy
Cost: low
Ingredients
4 Eggs
2 Peeled tomatoes
Arabic bread
1 Scallion
1/2 clove of Garlic
1 teaspoon Habanero Red Savina chili
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
Pepper
White wine
Instructions
Preparing the Vegetables:
Finely slice the scallion and the half clove of garlic. Chop a bunch of fresh parsley or coriander.
Sauté the scallion, garlic, and parsley/coriander in a pan with 2 tablespoons of extra virgin olive oil until softened. Deglaze with a splash of white wine.
Preparing the Sauce:
Add the 2 blended peeled tomatoes to the pan.
Finely grind a teaspoon of coriander seeds, a teaspoon of cumin seeds, a pinch of Habanero Red Savina chili, and a few black peppercorns. Add the spices to the sauce.
Simmer the sauce for 7-8 minutes, adjusting the salt halfway through cooking.
Cooking the Eggs:
Crack the 4 eggs directly onto the sauce, being careful not to break the yolks.
Cook the eggs until the whites are set but the yolks remain runny.
Serving:
Grill the Arabic bread until crispy.
Serve the Moroccan-style eggs hot, accompanied by the grilled Arabic bread.
Garnish with the green part of the scallions sliced into rounds.
