Moroccan Baked Egg (for 1)

While the husband was off playing cricket all weekend, I decided to sleep in and enjoy an individual skillet of yumminess. I was mainly trying to use up some heirloom tomatoes before they went off and baked eggs always hit the spot. This recipe is seriously adaptable so long as you have tomatoes and eggs. I eyeballed the spices so feel free to adjust to your taste.

Moroccan Baked Egg (serves 1 hungry person)
1 tbs olive oil
1/4 onion, diced
2 cloves of garlic, minced
1 tsp sweet paprika
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1 pinch chili flakes (or to your taste)
1 1/2 cups cherry tomatoes
1/4 cup water
1 or 2 eggs(depending how hungry you are)
freshly ground pepper
kosher salt 
crusty bread for dipping

Preheat oven to 375 degrees Fahrenheit(190 Celsius). In a small oven-proof saute pan over medium high heat, add olive oil and onions. Saute until onions are becoming brown around the edges and translucent, about 5 minutes.

Add garlic, paprika, cumin, coriander, cinnamon, and chili flakes. Cook over medium heat until the spices become fragrant. Season with salt and pepper. 

Add tomatoes and water. Lower the heat to a simmer. Simmer until tomatoes are 80% broken down, you can help them along by squishing them with the back of a spoon. Taste for seasoning and add more salt as needed. 

Make a well in the center as best you can then crack an egg into the middle. Let cook for about a minute on the stove top then place into the oven. Bake until the egg white is just set and yolk is still wiggly, about 3 minutes. Serve with crusty bread or pita. 

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