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Moorish eggs

We normally call this Moroccan Eggs, but on reflection I feel it is more appropriate to call it Moorish Eggs, given that it is in the Spanish-Moroccan style rather than totally Morrocan. By Spanish-Morrocan I refer to the Moorish influence and cooking of Southern Spain. The Moors were Muslims who came from Morocco and invaded then ruled over the Catholics of Spain for hundreds of years. This Muslim, or ‘Moorish’ influence, is apparent in much of the cooking of the area when you start to look.

This is a recipe of Adam’s making, something that he devised ages ago when we were in Spain at his parents’ house there. I think it was during the early days of our obsession with Moro, the restaurants and the cookbooks. The style of cooking at Moro is Moorish (hence the Moro name). Anyway, we love the whole Moro thing, and it’s been one of the strongest influences on the way we cook, particularly when we’re in Spain. The combination of cumin and paprika, is very much in this style, particularly when the paprika is smoked or sweet.
This is an amazing, store cupboard brunch dish that we eat a lot – and kids absolutely love it. We always have the ingredients in to make it – you probably will too – most of you have the tomatoes and eggs in, right? The only other thing you’ll need are the spices. But even if you are bereft of spices, eggs cooked in this fashion, in a reduced tomato sauce, is a great dish in its own right. You must have proper crusty bread to dunk – a baguette is perfect. 
Alternative takes on this are to add spinach at the last minute, or crumble feta over the top. Some frazzled chorizo at the start is amazing too!
Serves: 2-4 people
Takes: 20 minutes
A slug of olive oil

1 onion, diced
1 tin of chopped tomatoes (use passata for a quicker sauce)
1 clove garlic, crushed
1 teaspoon of ground cumin or coriander
1/2 teaspoon of paprika

Pinch chilli flakes (optional)
4-6 eggs
Salt and pepper

To serve: 
Fresh coriander

Natural yoghurt, with some garlic pounded to a paste or grated in (about 1/2 clove) and a little sprinkling of paprika or ground cumin on top

Drizzle with olive oil

And some crusty bread.


  1. First gently soften your onion and garlic (but don’t colour) in olive oil, over a low to medium heat for about 5 minutes.
  2. Add your spices and stir. Heat through to mellow them a little.
  3. Then turn up the heat and tip in your tomatoes. Bring to the boil, then turn down and simmer, with a lid on, for 15-20 minutes or so, until the sauce is cooked down but isn’t too jammy. If required, add a small splash of water halfway through. If using passata, you can cook for 10 minutes as it requires less cooking down.
  4. Taste and season generously.
  5. When your sauce is right and you are ready to serve (table set etc), crack your eggs into the sauce. Then turn up the heat to medium, and cover (with a plate if not a lid) to let the eggs steam.
  6. Serve the pan at the table. A handful of freshly chopped coriander is perfect scattered over the top.
>> Check out more egg recipes!


  1. Anonymous
    March 25, 2013 / 6:57 pm

    Just made this – very moorish indeed!! I used fresh toms, put pan under grill to harden yolks at end and had chipolatas on the side… The sweet and spicy sauce with sourness of yog was tastebudtastic! Thanks WWW!
    Amy x

  2. Maureen Cummins
    September 30, 2016 / 6:16 am

    This looks about my style…will make it for my lunch today,thank you dear Granddaughter x

  3. Liz
    February 28, 2018 / 2:46 pm

    Just looking for moorish eggs recipe and guess what came up on google.Just what I’m looking for… thanks rach and ad! X

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