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Member recipe

Morroccan Baked Eggs

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Serves 2

Really easy supper

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  • 1 red onion, halved and sliced
  • olive oil
  • 100g chorizo, chopped
  • 400g tine plum tomatoes
  • chopped coriander
  • 2
  • 4 eggs
  • wholewheat pitta bread to serve


    1. Cook the onion in a little oil until softened. Add the chorizo and cook for a few minutes until its starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in 1/2 the coriander and season to taste.
    2. Heat the oven to 180C. Divide the sauce between two oven proof dishes and make a dip in each. Crack the eggs into the dips.
    3. Put on a baking tray and bake for 15-20 minutes until the whites are set and the yolks are how you like them.
    4. Scatter with coriander and serve with pitta bread.

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