Moroccan

Pomegranate and Cinnamon Moroccan Shakshuka with Poached Eggs

Name: Pomegranate and Cinnamon Moroccan Shakshuka with Poached Eggs
Total time: 27 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 4 medium tomatoes, diced; 2 teaspoons ground cumin; 2 eggs; salt and pepper to taste; 1/4 cup chopped cilantro; 1 tbsp pomegranate seeds; 1/4 tsp ground cinnamon

Adds a sweet and tart contrast with warm cinnamon.

27 minutes2 servings

Method

Heat oil in a skillet over medium heat.
Sauté onion and garlic until soft.
Add tomatoes and cumin, cook for 10 minutes.
Make wells in the tomato mixture, crack eggs into them, and cook until whites set.
Insert_before 4: Sprinkle pomegranate seeds and cinnamon over the eggs before serving during preparation.
Garnish with cilantro before serving.

Breakfast Mains

Read in another language

More Moroccan recipes →