Chermoula Eggs
35 min
total
4
people
228
calories per serving
Ingredients
4 people
- 4 pcEgg (whole)
- 4 pcRound tomato (peeled and crushed)
- 3 pcGarlic (minced)
- 1 pcFresh cilantro (chopped bunch)
- 0.5 pcFlat-leaf parsley (chopped bunch)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcHot chili pepper (seeded and chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchFleur de sel
- 1 tbspTomato paste
Method
Eggs poached in a reduced tomato sauce, vibrant with cilantro and cumin. The yolk must remain runny to blend with the velvety chermoula.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 24 hours in the fridge, but the eggs will lose their runny texture when reheated.
4.8
13 reviews
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