Moroccan cuisine · Breakfast & Eggs

Bayd Mchermel

Eggs set in a spiced chermoula-tomato sauce of cilantro, garlic and paprika.

Ingredients · for 4 servings

• 6 eggs
• 5 tomatoes
• 1 bunch fresh cilantro
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp hot paprika
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, finely chop the cilantro and mix with the grated garlic, cumin, both paprikas, the juice of half a lemon and 3 tbsp olive oil.
2. Peel, deseed and finely dice the tomatoes so the sauce turns creamy rather than watery later.
3. Heat the remaining olive oil in a wide pan and let half the chermoula infuse for 1 min. over mild heat without letting the garlic brown.
4. Add the tomatoes, salt, and cook down uncovered for 10–12 min. over medium heat until the sauce is thick and the oil separates at the edge.
5. Press in six hollows, crack an egg into each, cover and cook for 6–7 min. until the whites are set but the yolks still runny.
6. Spoon the remaining chermoula over the top, grind over pepper and serve straight from the pan with warm bread.