This mouth-watering Moroccan tomatoes dish makes a great brunch, lunch or dinner. Ready in minutes and made in one

Moroccan tomatoes

Moroccan tomatoes

pot. Combine tomatoes, asparagus and eggs for this simple and quick meal
Serves: 2
Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 2tbsp olive oil


    • 100g thin asparagus tips, halved


    • 1 clove garlic, peeled and sliced


    • 1 large slicing tomato, thickly sliced and halved


    • 2 medium eggs


    • 2 pinches ras el hanout seasoning (or smoked paprika or cumin)


    • Salt and ground black pepper





    • Warm the oil in a frying pan, add the asparagus tips and cook for a couple of minutes. Add the garlic and, after a minute, add the halved tomato slices. Cook for 2 mins.


    • Make 2 hollows in the pan. Break in the eggs, put a lid on the pan and cook until the eggs are just set, to your liking.


    • Sprinkle with ras el hanout, salt and pepper. Serve with flatbreads or country-style bread.


Nutritional information per portion



Fat 18.0g


Saturates 3.5g


Calories 221(kcal)