Moroccan Eggs With Tomatoes and Cumin

by Diane, M.P.H, M.S.

Moroccan Eggs I 24 Carrot Life

This meal is quick and easy to prepare, delicious, nutritious, and perfect for a heart-healthy, high protein breakfast, brunch, lunch, or dinner. Leftovers are yummy, whether eaten cold or reheated in the microwave.

Servings: 2-4


  • 2-4 pieces flatbread, pita, naan, lavash, or other crusty bread
  • 2 tablespoons extra virgin olive oil
  • 6 scallions, trimmed and roughly chopped (or 1 chopped red or yellow onion)
  • 4 large peeled garlic cloves, sliced or minced
  • 1 14- or 28-oz. can of diced or crushed tomatoes, or 4 cups chopped fresh tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1-2 pinches or 1/4 teaspoon of cayenne pepper or red chili flakes
  • 1 tablespoon honey (optional)
  • 4 organic eggs
  • 3 tablespoons fresh cilantro or Italian flat-leaf parlsey, roughly chopped
  • Black pepper to taste


  1. Preheat oven to 250 degrees F. Wrap bread in aluminum foil and place in oven to warm, while you’re preparing the eggs.
  2. Heat olive oil over medium high heat in an 8-inch or medium frying pan large enough for cooking all remaining ingredients.* Once hot, add chopped scallions, or onion, and garlic and cook for about 3-4 minutes, or until translucent.
  3. Stir in tomatoes, cumin, and cayenne pepper or red chili flakes.** Raise heat and cook until ingredients bubble.
  4. Using the back of a large cooking spoon, make a depression in the stew for each egg. Crack eggs one by one into a separate bowl to ensure there are no shell pieces. Slowly add one egg into each depression, repeating separately with each egg.
  5. Gently stir egg whites all around. Cover the skillet and allow eggs to poach on medium-low heat, until the whites and yolks have set, about 5 minutes or more for soft yolks or up to 10 minutes for firm yolks.
  6. Sprinkle black pepper and fresh chopped cilantro or parsley on top.
  7. Divide the eggs and stewed vegetables among four warm bowls using a large spoon.
  8. Serve immediately with warm crusty bread.

*  A 10- or 12-inch frying pan should work if doubling the recipe.

**Chopped kale, parsley, bell peppers, spinach, Swiss chard, etc., may be stirred into ragout at this point, if you wish.


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