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Photo of Sarah's one-pan Moroccan eggs by WW

Sarah's one-pan Moroccan eggs

2 - 4
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
Recipe from our Cooking @ Home series 2020 and by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.


Home-made beef bolognese sauce

1 cup(s), (300g)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Chickpeas, canned, rinsed, drained

½ cup(s), (85g)

Ground paprika

1 tsp, sweet variety

Ground cumin

1 tsp

Ground cayenne pepper

½ tsp


4 medium

Fresh flat-leaf parsley

¼ cup(s), roughly chopped


  1. Heat a large frying pan over medium-low heat. Cook bolognese sauce, tomatoes, chickpeas, paprika, cumin, cayenne pepper for 5 minutes, stirring occasionally, or until heated through. Season with salt.
  2. Using the back of a large spoon, make four hollows in sauce. Carefully, break an egg into each hollow. Reduce heat to low Cover and simmer for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and season with pepper. Serve immediately.