I used a heatproof tagine to cook the tomato base and the eggs but you can use a cast-iron or other deep frying pan or a saucepan with a lid. I cooked this dish on the stovetop, but you can also bake it in the oven once the eggs have been added to the sauce. I would recommend 15 minutes at 175 C / 345 F.
Keywords: Baked Eggs, Moroccan Eggs, Tagine, Moroccan Breakfast