Moroccan Spiced Eggs & Tomatoes with Minted Yoghurt

Tuck into a protein-packed egg breakfast with this recipe by Sophie Wright

  • Serves: 2
cal 490
Moroccan Spiced Eggs & Tomatoes with Minted Yoghurt
  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 spring onions, finely sliced
  • 2 tsp cumin powder, plus a little extra
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 250g plum tomatoes, quartered and deseeded
  • 4 British Lion eggs
  • Pinch salt
  • 2 seeded wraps
  • 35g fresh coriander leaves
  • FOR THE MINTED YOGHURT

    150g fat-free natural or Greek yoghurt
  • 35g mint leaves, chopped
  • ½ tsp ground cumin
  • Juice ½ lemon

Nutrition: per serving

  • cal490
  • fat26.2g
  • sat fat5.4g
  • carbs41.5g
  • sugar11g
  • fibre7g
  • protein24.6g
  • salt1.4g

Ingredients

  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 spring onions, finely sliced
  • 2 tsp cumin powder, plus a little extra
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 250g plum tomatoes, quartered and deseeded
  • 4 British Lion eggs
  • Pinch salt
  • 2 seeded wraps
  • 35g fresh coriander leaves
  • FOR THE MINTED YOGHURT
    150g fat-free natural or Greek yoghurt
  • 35g mint leaves, chopped
  • ½ tsp ground cumin
  • Juice ½ lemon
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Method
  • Start by making the minted yoghurt. Mix all the ingredients together then leave to one side.
  • Place a large non-stick pan on a low heat and add the oil. Add the garlic to the pan along with the spring onions and cook for 2-3 minutes, stirring continuously so the garlic doesn’t burn. Add the spices and stir well. Next add in the tomatoes. Coat the tomato in the spices and cook until soft but not mushy (6-8 minutes is plenty).
  • Make 4 gaps in the tomato mixture and crack in the eggs. Season the top of each egg with a small pinch of cumin and a little salt. Cook until the whites are firm but the yolk is runny.
  • Warm the flatbreads in a griddle pan if you have one. Otherwise follow the pack instructions for warming.

Garlic contains allicin, a natural antibiotic which stimulates the production of white blood cells, allowing your immune system to fend off infections more quickly.

This recipe is from Sophie Wright for the British Egg Information Service

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Nutrition: per serving

  • cal490
  • fat26.2g
  • sat fat5.4g
  • carbs41.5g
  • sugar11g
  • fibre7g
  • protein24.6g
  • salt1.4g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.