MOROCCAN BAKED EGGS
Eggs provide a great-value supper anytime. This version has a welcome spicy kick. From Olive magazine.
Provided by English_Rose
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season.
- Heat the oven to 350°F Divide the sauce between two ovenproof dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15-20 minutes until the whites are set and the yolks are how you like them. Scatter with cilantro and serve with warm pitas.
Nutrition Facts : Calories 324.8, Fat 20.3, SaturatedFat 7.1, Cholesterol 395.6, Sodium 488.9, Carbohydrate 14.4, Fiber 3.5, Sugar 8, Protein 21.5
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