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Main course · Moroccan

Egg and Potato Tagine with Cumin and Tomato

40 min Serves 4 ~300 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 600 g waxy potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 400 g chopped tomatoes
  • 4 eggs
  • 2 tbsp olive oil
  • 2 tbsp fresh coriander, chopped

Nutrition (per serving)

Calories
300 kcal
Protein
12.2 g
Carbohydrate
31 g
of which sugars
6.6 g
Fat
13.2 g
of which saturates
2.8 g
Fibre
4.5 g
Salt
0.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cumin and paprika and cook for 1 minute.

  2. 2

    Add the potatoes and chopped tomatoes with 100ml water, cover and simmer for 18-20 minutes, until the potatoes are tender.

  3. 3

    Make four small gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes until the whites are set but the yolks still soft.

  4. 4

    Scatter with the fresh coriander and serve straight from the pan.

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