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Moroccan baked eggs with Za’atar toast

Serves 4



  1. Preheat the oven to 180 degrees C
  2. Place the softened butter into a mixing bowl and add the Za’atar, peppercorns and parsley and mix together.
  3. Spoon out the butter mixture onto cling film and roll into a sausage shape. Chillthe butter in the fridge until later.
  4.  In an oven proof frying pan fry together the onion, chilli and Steenbergs cumin and paprika for a couple of minutes.
  5. Pour in the chopped tomatoes and cook for 5 minute until thick and reduced.
  6. Add the cherry tomatoes and cook until they soften. 1 to 2 minutes.
  7. Season with salt and pepper or some of Steenbergs organic perfect salt.
  8. Make 4 little wells in the tomato sauce in the pan and break an egg into each one.
  9. Place the pan into the oven for about 10 minutes or until your eggs are cooked to your liking.
  10. While the eggs are cooking slice your white farmhouseloaf into thick slices and spread on the Za’atar and peppercorn butter. Grill until golden brown.
  11. Serve the toast and top with a baked egg and some sauce from the pan.


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