Ingredients

• ½ tbsp olive oil
• ½ onion
• chopped
• 1 garlic clove
• sliced
• ½ tsp ras-el-hanout
• pinch ground cinnamon
• ½ tsp ground coriander
• 400g/14oz cherry tomatoes
• chopped
• 2 tbsp chopped coriander
• 2 free-range eggs
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Heat the oil in a frying pan
• add the onion and garlic and cook for 6-7 minutes
• or until soft. Stir in the spices and cook
• stirring
• for a further 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.