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Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 30 min


    6 to 8        ripe tomatoes (or 3 cans)

    2 to 3        peppers, red or yellow
    (what you have at home)

    1 can of        tomatoes

    4 to 6         eggs

    half a bunch of fresh coriander

    1 tsp          ras al hanout
    (if you don't have this, you can also get by with:
    pepper, cumin, coriander seeds (ketoembar)

    to taste    cayenne pepper

    to taste    salt, pepper

    Other supplies

    baking pan

    The quantities do not matter much with this recipe. I usually make it when I have a lot of (very) ripe tomatoes. You can also make it from whole canned tomatoes.

    Mis en place

    Cut the tomatoes and peppers into small pieces.


    Fry the finely chopped tomatoes and peppers in a large frying pan for 10 minutes, then add the can of tomatoes. Season with salt, pepper, ras al hanout and cayenne pepper.

    Turn and heat and let simmer for 10 minutes.

    Make holes in the vegetables with a wooden spoon and crack an egg into each hole.

    Sprinkle the egg with salt.

    Place a lid on the pan and let the egg solidify for 10 minutes.

    A soft egg is the tastiest.

    Finally add the finely chopped coriander.

    Spoon the dish onto a (deep) plate.

    Delicious for dipping Turkish bread.


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