Eating by Heart

Moroccan Eggs

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Moroccan Eggs Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 165
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
165
8.25% Complete
8%
Fat
12g
18.4615384615% Complete
18%
Cholesterol
186mg
62.0% Complete
62%
Sodium
333mg
14.4782608696% Complete
14%
Carbohydrates
10g
7.7519379845% Complete
8%
Fiber
2g
8.0% Complete
8%
Sugar
5g
10.0% Complete
10%
Protein
7g
13.7254901961% Complete
14%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Gluten Free
Vegetarian
Ingredients
  • 1 (14 ounce) can canned tomatoes
  • 6 scallions, trimmed and roughly sliced (onions or shallots are great instead)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon honey
  • 3 tablespoons cilantro (rough chopped)
  • 4 organic eggs
  • 4 garlic cloves, sliced or grated
  • Pinch or two of cayenne pepper or chili flakes
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste
Method
Pour the olive oil into a small cast iron skillet over medium heat. Saute the scallions until softened, then add the garlic, cayenne and cumin. Next add the tomatoes, salt and pepper. Add the honey if the tomatoes aren't sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit. Once mixture is heated up, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly. Simmer until the eggs are cooked to your liking, about 5 minutes will cook the eggs so that they’re still soft inside but not runny. Serve garnished with cilantro and warm whole grain bread for dipping. Serves 4