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  1. Home
  2. Food

Moroccan Eggs with Tomato & Spinach

Five-ingredients and just one-pan! What a winner! - by that's life!
  • 29 Jun 2017
Moroccan Eggs with Tomato & Spinach
Prep: 10 Minutes - Cook: 8 Minutes - Serves 4
Proudly supported by

Try adding different spices like cumin, paprika, chilli flakes, curry powder or ground coriander for an easy flavour change.

Ingredients

  • 700g jar tomato pasta sauce
  • 2 teaspoons Moroccan seasoning
  • 8 cups of baby spinach
  • 4 eggs
  • 40g crumbled reduced-fat feta

Optional

Coriander leaves, and Turkish bread to serve, if desired.

Method

  1. Heat a non-stick frying pan over medium heat. Add tomato paste and Moroccan seasoning and bring to a simmer.

  2. Stir in baby spinach until wilted and mixed through.

  3. Make 4 indents in sauce and crack an egg into each. Cover and simmer 5-8 min, or until egg whites have set but yolks are still soft.

  4. Top with feta, coriander leaves, and serve with Turkish bread.

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