Moroccan Eggs

Name: Moroccan Eggs
Ingredients: 1 Tablespoon Olive Oil; 1 whole Red Onion, Chopped; 4 cloves Garlic, Minced; 28 ounces, weight Canned Chopped Tomatoes; 1/4 teaspoons Cayenne Pepper; Salt And Pepper, to taste; 4 whole Large Eggs; Chopped Parsley For Garnish; Crusty Bread, Toasted, To Serve

9 ingredients

5 steps

Ingredients

1 Tablespoon Olive Oil
1 whole Red Onion, Chopped
4 cloves Garlic, Minced
28 ounces, weight Canned Chopped Tomatoes
1/4 teaspoons Cayenne Pepper
Salt And Pepper, to taste
4 whole Large Eggs
Chopped Parsley For Garnish
Crusty Bread, Toasted, To Serve

Directions

1

Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.
2

Add tomatoes and cook on medium high heat for about 10 minutes. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.
3

Using the back of a large cooking spoon, make a divot for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.
4

Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.
5

Garnish with parsley and serve with toasted bread for dipping.