Chermoula Eggs

Eggs poached in a reduced tomato sauce, vibrant with cilantro and cumin. The yolk must remain runny to blend with the velvety chermoula.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 229
• Protein: 8 g
• Carbs: 10 g
• Fat: 17 g

Ingredients

• 4 piece Egg ( whole )
• 4 piece Round tomato ( peeled and crushed )
• 3 piece Garlic ( minced )
• 1 piece Fresh cilantro ( chopped bunch )
• 0.5 piece Flat-leaf parsley ( chopped bunch )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Fleur de sel
• 1 tbsp Tomato paste

Instructions

1. Chermoula preparation

   Finely chop the coriander and flat-leaf parsley. Crush the garlic with the fleur de sel to form a paste. The aroma should be bright and herbaceous.

2. Cooking the tomato base

   In a pan, heat the olive oil. Add the crushed tomatoes, tomato paste, garlic, minced chili, and spices. Simmer until the sauce coats the spoon.

3. Poaching the eggs

   Make four wells in the sauce. Crack an egg into each cavity. Cover. The white should be set, but the yolk should remain soft to the touch.

Chef's tips

• Do not overcook the eggs: as soon as the white is opaque, remove from heat.
• If the sauce reduces too quickly, add a splash of water to maintain creaminess.

Storage

Can be kept for 24 hours in the fridge, but the eggs will lose their runny texture when reheated.