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Moroccan Eggs

Serves 4

Recipe by Gareth Stewart

Ingredients:
1 Onion
½ can Chopped tomatoes
300g Fresh tomatoes
2 tsps Ground cumin
2 tsps Ground coriander
1 clove Garlic
1 Red Chili (de-seeded)
4 tbsps Fresh Coriander (chopped)
8 Eggs

Method:
Boil the kettle, score the tops of the tomatoes and take the core out.
Pour the boiling water over the tomatoes and allow the tomato skin to blister.
When you see the skin start to peel slightly, take out of the boiling water and place under the cold tap to stop them cooking and allow you to peel the tomatoes.
Sweat the onions in a little oil for 6-10 minutes on a medium to low heat making sure that the onions cook through.
Add the spices, garlic and chili and continue to cook for a further 4-6 mins.
Cut the peeled tomatoes in half and squeeze out the pulp and seeds then dice, add to the onions and allow the tomatoes to break down slightly.
To make this more juicy and sauce- like add half a can of chopped tomatoes and bring to the boil.
Fold in the chopped fresh coriander and transfer to an oven proof dish and crack in the eggs.
Bake in the oven for approx 5 minutes and serve with toasted bread.