½ tbsp olive oil

1 tbsp garlic infused oil

½ tsp ras-el-hanout

pinch ground cinnamon

½ tsp ground coriander

400g/14oz tomatoes, chopped

2 tbsp chopped coriander

2 free-range eggs

salt and freshly ground black pepper

Serves - 2


Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan, add the garlic infused oil and spices and cook, stirring, for a minute.

Add the tomatoes and season well with salt and pepper, then simmer gently for 8-10 minutes.

Scatter over 1 tablespoon of the coriander, then divide the tomato mixture between 2 individual ovenproof dishes. Break an egg into each dish.

Bake for 8-10 minutes until the egg whites are set but the yolks are still slightly runny.

Cook for a further 2-3 minutes if you prefer the eggs to be cooked through.

Scatter over the remaining coriander and serve.

Recipe adapted from: Good Food
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