Moroccan-Inspired Eggs


Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
2 servings


  • 2 tablespoons olive oil

  • 6 stalks scallions, sliced

  • 4 cloves garlic, sliced

  • 1 ½ teaspoons ground cumin

  • 1 (14 ounce) can diced tomatoes

  • 1 pinch cayenne pepper, or to taste

  • sea salt and ground black pepper to taste

  • ½ teaspoon honey

  • 4 large eggs

  • 3 tablespoons roughly chopped fresh cilantro


  1. Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.

  2. Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.

  3. Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

Cook's Note:

Regular onions or shallots are great instead of scallions.

Nutrition Facts (per serving)

339 Calories
24g Fat
15g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 339
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 25%
Cholesterol 372mg 124%
Sodium 464mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 16g
Vitamin C 26mg 129%
Calcium 178mg 14%
Iron 8mg 46%
Potassium 567mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love