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Moroccan Eggs

Eggs poached in a tomato and cumin sauce with spring onions and garlic.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Moroccan Eggs

Time15 minutes

Ingredients

Directions

Prepare the tomatoes

  1. Blanch the tomatoes in boiling water and peel off the skins carefully.

  2. Cut the tomatoes into quarters and deseed them.

Make the sauce

  1. Heat the garlic, spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.

  2. Add the tomatoes, cayenne, salt, pepper and sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.

Cook the eggs

  1. 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. Simmer for a further 2 minutes, or until the eggs are cooked how you like them.

Nutrition, whole recipe (rough)

339Calories
10 gProtein
20 gFat
33 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Seednot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  5. Tomato + cumintop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and moisture of the sauce as they simmer down.
Eggs
Set in the simmering tomato sauce, turning soft whites firm while the yolks stay runny or cook to taste.
Olive oil
Carries the garlic, onion and cumin flavours and helps them brown in the pan.
Garlic cloves
Browns in the hot oil to add a savoury, aromatic base to the sauce.
Cumin seeds
Releases warm, aromatic flavour when heated in oil, giving the sauce its character.
Caster sugar
Adds a little sweetness that balances the acidity of the tomatoes.

The step that matters

Simmering the eggs gently. Eggs set quickly in hot liquid, so a steady low simmer keeps the whites tender and avoids toughening or overcooking. Checking after two minutes helps the yolks reach the doneness you want.

Swap the clove

How well each one fits the dish's main ingredients (tomato, olive, onion, garlic, cumin, pepper, sugar):

  1. Oreganofits better
  2. Corianderfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against tomato, olive, onion, garlic, cumin, pepper, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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