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Brunch · Moroccan

Moroccan Baked Eggs with Spiced Courgette, Tomato and Herbs

35 min Serves 4 ~208 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 3 courgettes, diced
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 400 g chopped tomatoes
  • 4 eggs
  • 2 tbsp fresh mint, chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
208 kcal
Protein
10.8 g
Carbohydrate
10 g
of which sugars
8.4 g
Fat
13.1 g
of which saturates
2.9 g
Fibre
3.3 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 ovenproof pan and cook the onion and courgettes for 8 minutes until softened.

  2. 2

    Stir in the garlic and ground cumin and cook for 1 minute, then add the chopped tomatoes and simmer for 10 minutes.

  3. 3

    Heat the oven to 200C (180C fan, gas 6). Make four gaps in the sauce and crack in the eggs.

  4. 4

    Bake for 8-10 minutes, until the whites are set but the yolks still soft.

  5. 5

    Scatter with the fresh mint and serve hot.

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