Moroccan Baked Eggs With Za’atar Toast

Steenbergs gives us their recipe for a spiced-up Moroccan breakfast.

Serves: 4


  • 100 g softened butter
  • 2 tsp Steenbergs za’atar
  • 1 tsp Steenbergs organic 4 pepper mix
  • 3 tsp parsley, chopped
  • 1 red onion, chopped
  • 1 red chilli, chopped
  • 1 tsp Steenbergs organic cumin
  • 1 tsp Steenbergs organic paprika
  • 1 tin organic chopped tomatoes
  • 8-10 cherry tomatoes
  • Salt and pepper or Steenbergs organic perfect salt, to taste
  • 4 free range eggs
  • Soft white farmhouse loaf bread


  1. Preheat the oven to 180C.
  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. Chill the butter in the fridge until later.
  4.  In an ovenproof 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 minutes 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 farmhouse loaf into thick slices and spread on the za’atar and peppercorn butter.
  11. Grill until golden brown.
  12. Serve the toast and top with a baked egg and some sauce from the pan.



Click here to learn about the different kinds of pepper from all over the world


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