INGREDIENTS: Moroccan Tomato Sauce & Eggs
1 tsp extra-virgin olive oil
28 oz can diced tomatoes
1 small yellow onion- diced
2 cloves garlic-minced
1 tsp garam masala seasoning
1 tsp curry powder
1 tsp smoked paprika
1/2 tsp red pepper flakes
pinch of both salt and pepper
2-4 eggs (depending how hungry you are!)
1 tbsp feta cheese
1 tsp chili oil
INGREDIENTS: Mint Yogurt
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
1/4 c full fat greek yogurt
1 lime
1 tsp extra-virgin olive oil
pinch of both salt & pepper
Heat oven to 400 degrees F.
Heat cast iron to high heat. Drizzle with a olive oil, add diced onions and cook for 3 mins. Add minded garlic and cook for another 30 seconds. Add the can of diced tomatoes and the sauce. Stir to combine and allow to cook for 3 mins.
Add garam masala seasoning, curry powder, smoked paprika, red pepper flakes and a large pinch of both salt and pepper. Stir to combine and allow to cook for another 5 mins until sauce has thickened and become dark red.
In two small cast irons (or keep in the same cast iron you have been cooking in) add the raw eggs. I like to take a spoon to carve out a little space for the eggs to rest in.
Place the cast iron/s into the heated oven and allow to cook for 6 mins (more time if you like the yokes cooked through).
Meanwhile, wash and finely slice the fresh mint and cilantro.
In a bowl, add the greek yogurt, lime juice, extra-virgin olive oil, chopped mint, cilantro and a pinch of both salt and pepper. Mix well to combine- set aside.
Once the eggs are cooked, take out of the oven. Allow to rest for 1-2 mins. Drizzle the herbed yogurt over the top, sprinkle feta cheese, salt, pepper, chili oil and fresh herbs.
Enjoy!