We normally call this Moroccan Eggs, but on reflection I feel it is more appropriate to call it Moorish Eggs, given that it is in the Spanish-Moroccan style rather than totally Morrocan. By Spanish-Morrocan I refer to the Moorish influence and cooking of Southern Spain. The Moors were Muslims who came from Morocco and invaded then ruled over the Catholics of Spain for hundreds of years. This Muslim, or ‘Moorish’ influence, is apparent in much of the cooking of the area when you start to look.
1 onion, diced
1 tin of chopped tomatoes (use passata for a quicker sauce)
1 clove garlic, crushed
1 teaspoon of ground cumin or coriander
1/2 teaspoon of paprika
Pinch chilli flakes (optional)
Salt and pepper
Natural yoghurt, with some garlic pounded to a paste or grated in (about 1/2 clove) and a little sprinkling of paprika or ground cumin on top
Drizzle with olive oil
And some crusty bread.
- First gently soften your onion and garlic (but don’t colour) in olive oil, over a low to medium heat for about 5 minutes.
- Add your spices and stir. Heat through to mellow them a little.
- Then turn up the heat and tip in your tomatoes. Bring to the boil, then turn down and simmer, with a lid on, for 15-20 minutes or so, until the sauce is cooked down but isn’t too jammy. If required, add a small splash of water halfway through. If using passata, you can cook for 10 minutes as it requires less cooking down.
- Taste and season generously.
- When your sauce is right and you are ready to serve (table set etc), crack your eggs into the sauce. Then turn up the heat to medium, and cover (with a plate if not a lid) to let the eggs steam.
- Serve the pan at the table. A handful of freshly chopped coriander is perfect scattered over the top.