Moroccan baked eggs

Moroccan baked eggs

Baked eggs are the perfect dish for a lazy brunch. If you like your eggs spicy just add a little chilli powder.

As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 170 kcal per portion. If eating it as part of a daily Intermittent diet menu, also enjoy 200ml skimmed milk (70 calories).



  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Heat the oil in a frying pan, add the onion and garlic and cook for 6-7 minutes, or until soft. Stir in the spices and cook, stirring, for a further minute.

  3. Add the tomatoes and season well with salt and pepper, then simmer gently for 8-10 minutes.

  4. Scatter over 1 tablespoon of the coriander, then divide the tomato mixture between 2 individual ovenproof dishes. Break an egg into each dish.

  5. Bake for 8-10 minutes until the egg whites are set but the yolks are still slightly runny. Cook for a further 2-3 minutes if you prefer the eggs to be cooked through.

  6. Scatter over the remaining coriander and serve.

Recipe Tips

This dish would also make a great quick supper if served alongside a leafy green salad.