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Moroccan spiced baked eggs with Sweet Chilli Jam and sour cream

Prep Time:

15 Minutes

Cook Time:

45 Minutes


2 Servings

About the Recipe

There's something so special about spices and the amount of flavour they add to any food, they're an integral part of all our relishes and condiments here at The Mulberry Pig and pretty much the only reason our products aren't 100% Australian produce, but it was a no brainer, I just enjoy flavour far too much to sacrifice it, after all that's the joy of eating.

In this recipe we use spices usually associated with Morocco, Paprika, Cumin, turmeric and cinnamon with the cinnamon bringing a lovely sweetness to the sauce. I also like to get as many veggies in as possible when it comes to breakfast which are more textural than anything but add some much needed substance along with the butter beans, as mentioned in the ingredients just use which ever beans you prefer I just really like butter beans.

If you're in a rush or don't trust your own judgement with baking the eggs you could just poach them separately if that's easier for you, another tip with the flat bread make sure you give them a flash in the fry pan just to soften them up they're just so much nicer that way and if your entertain a gang you can make the sauce the night before but just make sure to heat the sauce back to boiling before you put it in the oven with the eggs.

Happy cooking!

Owner & Chef


  • 1 Brown onion thinly sliced

  • 2 cloves garlic minced

  • 1 red chilli deseeded and sliced

  • 1 tin chopped tomatoes

  • 1 tin butter beans (or whatever beans you like)

  • 1 tsp cumin seeds

  • 1/2 tsp Paprika

  • 1/2 tsp Turmeric

  • pinch cinnamon

  • 1 zucchini thickly sliced in half moons

  • 2 tbsps tomato relish

  • 2 handfuls spinach

  • 200mls veg stock

  • 4 large eggs

To serve

  • Sour cream

  • Sweet chilli jam

  • Coriander (if your that way inclined)

  • Flat breads

  • Simple salad ( quick pickled red onions and mixed leaf is perfect)


  1. Preheat oven to 200'c

  2. Saute onion in oil until soft, add garlic and chilli and cook for 2 mins then add the spices and cook till fragrant

  3. Add the tomato relish followed by the tinned tomatoes and veg stock then bring to a boil

  4. Simmer till reduced (15-20mins)

  5. While your sauce is reducing, toss the zucchini in a little oil and salt and pepper and put on a baking tray in the oven cook until browned put to one side.

  6. When the sauce is nice and thick add in your roast zucchini, butter beans and spinach give a good stir then bring back to a simmer

  7. Once the spinach is wilted check for seasoning, then transfer the sauce to an oven proof dish (or leave in the pan if its oven proof)

  8. Make 4 indents as best you can and crack the eggs into the grooves, place in the oven for 10 mins or until the eggs are just cooked

  9. remove from the oven and let sit for 5 mins

  10. get everything ready then dollop a large spoon of sour cream on top followed by a generous helping of sweet chilli jam and a good handful of coriander

  11. Serve in the dish and let people help them selves at the table with the flat breads and salad.

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