Friday, April 02, 2010

Moroccan Baked Eggs

Had some craving for the Tunisian breakfast at Wild Honey but didn't feel like leaving the house this morning. So I whipped up a version of it at home and it's pretty darn foolproof delicious breakfast, made in less than 15 mins.

1 chorizo sausage (cut to abt approx 1 inch slices)
1/8 spanish onion (sliced)
1 clove of garlic (sliced)
1 entire sprig of coriander (cut the stems to small pieces)
2 eggs
1/3 tin of diced tomatoes.
Salt (I use sea salt)
Paprika (optional)

Preheat oven to 200 degrees (make sure top grill is on)
Add oil to the stainless steel pot (or something that can go into the oven.)
Pan fry the chorizo till both sides are a lil grilled.
Take it out.
Turn the fire down to a med heat.
Add spanish onion, garlic and coriander stems to the pot for 1 min.
Add the diced tomatoes. Simmer for about 2 minutes.
Then add the eggs.
Pop into the oven for about 3-5 minutes. (depending on how runny you like the yolks.
Then sprinkle salt and pepper and the remaining coriander leaves to serve! =)

Serve with toast soldiers.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...