Moroccan Baked Eggs Recipe

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Moroccan Baked Eggs
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Ingredients:

Directions:

  1. Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season.
  2. Heat the oven to 350°F Divide the sauce between two ovenproof dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15-20 minutes until the whites are set and the yolks are how you like them. Scatter with cilantro and serve with warm pitas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.46 Kcal (1245 kJ)
Calories from fat 151.28 Kcal
% Daily Value*
Total Fat 16.81g 26%
Cholesterol 331.9mg 111%
Sodium 335.39mg 14%
Potassium 822.96mg 18%
Total Carbs 20.86g 7%
Sugars 9.93g 40%
Dietary Fiber 5.57g 22%
Protein 17.52g 35%
Vitamin C 37.5mg 63%
Iron 1.9mg 11%
Calcium 97.9mg 10%
Amount Per 100 g
Calories 73.4 Kcal (307 kJ)
Calories from fat 37.33 Kcal
% Daily Value*
Total Fat 4.15g 26%
Cholesterol 81.9mg 111%
Sodium 82.76mg 14%
Potassium 203.08mg 18%
Total Carbs 5.15g 7%
Sugars 2.45g 40%
Dietary Fiber 1.37g 22%
Protein 4.32g 35%
Vitamin C 9.3mg 63%
Iron 0.5mg 11%
Calcium 24.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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