Moroccan Eggs with Tomato and Cumin (Bayd b'Matisha)

Ingredients

• •2 tbsp olive oil
• •2 garlic cloves, minced
• •3 medium ripe tomatoes, diced (or canned diced tomatoes)
• •1 tbsp tomato paste
• •1 tsp ground cumin
• •1 tsp sweet paprika
• •¼ tsp ground turmeric
• •¼ tsp cayenne pepper
• •½ tsp salt
• •4 large eggs
• •2 tbsp fresh flat-leaf parsley, chopped
• •4 slices crusty bread, for serving

Directions

1. 1Heat olive oil in a skillet over medium heat; sauté garlic for 30 seconds until fragrant.
2. 2Add diced tomatoes and tomato paste; cook for 5 minutes, stirring, until tomatoes break down into a chunky sauce.
3. 3Stir in cumin, paprika, turmeric, cayenne, and salt; cook 2 more minutes.
4. 4Make 4 small wells in the sauce and crack one egg into each.
5. 5Cover the pan and cook 4–5 minutes until egg whites are set but yolks are still soft.
6. 6Sprinkle with fresh parsley and serve straight from the pan with crusty bread.

💡 In winter when fresh tomatoes are bland, use one 398 ml can of diced tomatoes — the flavour is actually better. This dish is naturally dairy-free and gluten-free if served without bread.

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