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