Moroccan eggs

Moroccan eggs

  • Author: Craig
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2 1x


This is a fantastic brunch option – especially if you’re up early and feeling healthy (or need something to slightly restore your health balance…). It’s bright, tasty and pretty good for you too.



  • 2 eggs
  • 1 tin of tomatoes
  • 2 cloves of garlic
  • 1/2 a red onion
  • 2 handfuls of spinach
  • 2 tsp chopped coriander (or 1 tsp if using dried)
  • 1/2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper


Start by dicing your onion and crushing the garlic. Sauté in a large frying pan on a medium-high heat until soft, then stir in the tomatoes. Turn up the heat to bring the pan to the boil. Once boiling, reduce the heat, simmer for 10 minutes whilst the tomato juice boils off.

Stir through the salt, pepper and paprika. Make two wells in the mixture and crack an egg into each. Turn down the heat and cover. Cook for 2-3 minutes. Add the spinach and then cover again for another 2-3 minutes until the eggs are cooked and the spinach wilted.

Garnish with the coriander and serve with slices of toasted sourdough.

  • Category: Brunch
  • Cuisine: North African

Keywords: Moroccan eggs