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Home » Recipes

North African Eggs

Published: Nov 1, 2017 · Modified: Feb 12, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

North African Eggs, North African Eggs
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If you like a bit of heat/spice in your food, you’ll love this north african eggs  recipe.   It's delicious for breakfast, brunch, lunch…or hangover cure!!   We've had it for a mid week evening meal too.   You’ll find the recipe in  Gordon Ramsay’s Ultimate Cookery Course book.

North african eggs - it was today's very late lunch having been out with friends for food and drinks last night!

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Tips

  • Make sure you have plenty of crusty bread to mop up all the spicy goodness.
  • The quantity will serve 2 to 4 people depending in how hungry you are!   If you like it hot, leave the seeds of the chilli in...we added the extra ½ chilli to serve which isn't included in the recipe in Gordon's book.   We've also tried crumbled feta cheese as a garnish too...yum!

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Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 5 ripe tomatoes, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 garlic cloves, sliced
  • 1 red chilli, chopped
  • 1 tsp cumin seeds
  • 4 eggs

To serve

  • 1 tsp coriander leaves, chopped
  • 1 spring onion, chopped
  • 0.5 red chilli, sliced
  • crusty bread, to serve

Instructions

  1. Heat a heavy based frying pan or shallow casserole dish over a medium heat. Add the olive oil and sweat the onions for 5 minutes until soft.  Then add the peppers and continue to sweat for 5 minutes. Next add the garlic and chilli and fry for 1 to 2 minutes until soft and tender.
  2. Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15 to 20 minutes until the tomatoes have completely collapsed (add 3 to 4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
  3. Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5 to 6 minutes, or until the egg white is set and the yolk is still a little runny.
  4. Serve sprinkled with coriander leaves, sliced chilli and chopped spring onions, plus plenty of crusty bread on the side to mop up the juices.

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North African Eggs, North African Eggs

North African Eggs

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Brunch, Main, Main Course
Cuisine North African
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 5 ripe tomatoes chopped
  • 1 red pepper diced
  • 1 green pepper diced
  • 2 garlic clove sliced
  • 1 red chilli chopped
  • 1 tsp cumin seeds
  • 4 eggs

To Serve:

  • 1 tsp coriander leaves chopped
  • 1 spring onion chopped
  • 0.5 red chilli sliced
  • crusty bread to serve

Instructions
 

  • Heat a heavy based frying pan or shallow casserole dish over a medium heat. Add the olive oil and sweat the onions for 5 minutes until soft.  Then add the peppers and continue to sweat for 5 minutes. Next add the garlic and chilli and fry for 1 to 2 minutes until soft and tender.
  • Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15 to 20 minutes until the tomatoes have completely collapsed (add 3 to 4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
  • Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5 to 6 minutes, or until the egg white is set and the yolk is still a little runny.
  • Serve sprinkled with coriander leaves, sliced chilli and chopped spring onions, plus plenty of crusty bread on the side to mop up the juices.

Notes

  • Make sure you have plenty of crusty bread to mop up all the spicy goodness.
  • The quantity will serve 2 to 4 people depending in how hungry you are!   If you like it hot, leave the seeds of the chilli in...we added the extra ½ chilli to serve which isn't included in the recipe in Gordon's book.   We've also tried crumbled feta cheese as a garnish too...yum!

 

You might also like to try:
  • breads
  • breakfast and brunch dishes
Keyword eggs, gordon ramsay, peppers, shakshuka, tomatoes, ultimate cookery course
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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