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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them. | 2. Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown. | 3. Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart. | 4. Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture. | 5. Simmer for a further 2 minutes, or until the eggs are cooked how you like them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	600		ripe	37241.3793	8257.8711	1943.0285	323.8381
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
green onion	6			115.02	24.4524	4.1322	2.0022
garlic clove	4		sliced	-	-	-	-
cumin seed	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
egg	4			286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.