About This Dish
A simple yet immensely satisfying tomato soup that appears on breakfast and dinner tables across Morocco. Ripe tomatoes are simmered with garlic, cumin, and paprika until they break down into a rich, flavorful broth, then eggs are poached directly in the bubbling soup. Served with bread for dipping, it is the kind of honest, uncomplicated cooking that defines everyday Moroccan home cuisine. This soup takes just 20 minutes from start to table, making it a go-to meal for busy families. It is also a popular hangover cure and cold-weather remedy.
Ingredients
- 6 Ripe tomatoes, chopped
- 2 cloves Garlic, minced
- 2-4 Eggs
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 2 tbsp Olive oil
- 1 tbsp Fresh cilantro
- to taste Salt and pepper
Instructions
- 1
Sauté garlic in olive oil for 1 minute.
- 2
Add chopped tomatoes, cumin, paprika, salt, and pepper. Simmer 15 minutes until thick.
- 3
Make wells in the soup. Crack eggs into the wells.
- 4
Cover and cook 3-4 minutes until whites are set, yolks still runny.
- 5
Garnish with cilantro. Serve with bread.
Tips & Tricks
- Use the ripest, most flavorful tomatoes you can find.
- Cover the pot to set the egg whites without overcooking the yolks.
- This is essentially the soup version of kefta tagine — same satisfying concept.