Moroccan Eggs

1. 1

   Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.

2. 2

   Add tomatoes and cook on medium high heat for about 10 minutes. Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.

3. 3

   Using the back of a large cooking spoon, make a divot for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.

4. 4

   Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.

5. 5

   Garnish with parsley and serve with toasted bread for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.