SPICY MOROCCAN EGGS
This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa
Provided by Sara Buenfeld
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
- Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
- Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
Nutrition Facts : Calories 242 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
MOROCCAN-INSPIRED EGGS
Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.
Provided by Healthination
Categories World Cuisine Recipes African North African Moroccan
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
- Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
- Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g
MOROCCAN EGGS
I stumbled across this at recipehub.com. Moroccan eggs are great for vegetarians. The recipe is easy to prepare, nutritious and tasty as well! This is best served with bread.
Provided by Elmotoo
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
- Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
- Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
- Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
- Simmer for a further 2 minutes, or until the eggs are cooked how you like them.
MOROCCAN MEATBALLS WITH EGGS
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 27
Steps:
- To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
- Preheat the oven to 350 degrees F.
- Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
- In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
- Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
- To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
MOROCCAN EGGS WITH FLATBREAD AND GOAT CHEESE
Steps:
- Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
- Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
- Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
- Serve the eggs and sauce in the pan with the warm flatbread on the side.
MOROCCAN FRIED EGGS WITH CUMIN AND SALT
You'll be surprised by the delicious pairing of cumin with eggs. Of course, you have to like cumin!. Try an egg and cream cheese sandwich. Spread some bread with cream cheese, add the prepared eggs, and enjoy. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Fried_Eggs.htm
Provided by Annacia
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a frying pan over medium heat.
- Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
- This allows more egg to make contact with the pan for faster cooking.
- When the eggs have cooked, sprinkle with salt and cumin, and serve.
Nutrition Facts : Calories 182.8, Fat 14, SaturatedFat 3.8, Cholesterol 372, Sodium 142.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
More about "moroccan eggs recipes"
SHAKSHOUKA - MOROCCAN BAKED EGGS RECIPE - IRENA MACRI
From irenamacri.com
4.7/5 (3)Total Time 35 minsCategory Breakfast
- In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
- Add the remaining olive oil. Add the onions, chilli and peppers and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
- Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg whites to spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with a lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. It’s very easy to overcook the eggs this way, so it’s best to leave them slightly under-cooked as they will keep cooking while getting served.
MOROCCAN EGGS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5
MOROCCAN BREAKFAST IDEAS - - MAROCMAMA
From marocmama.com
10 MOUTHWATERING MOROCCAN BREAKFASTS TO TRY - CULTURE TRIP
From theculturetrip.com
SPICY MOROCCAN EGGS - EXOTIC BREAKFAST / BRUNCH RECIPE
From spoonforkandfood.com
MOROCCAN EGGS IN TOMATO SAUCE (SHAKSHUKA) - THE DELICIOUS …
From thedeliciouscrescent.com
MOROCCAN EGGS - SHAKSHUKA BRUNCH RECIPE | THE USUAL SAUCEPANS
From theusualsaucepans.com
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
From thespruceeats.com
SPICY MOROCCAN EGGS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
MOROCCAN FOOD BUCKET LIST: 30 FOODS FROM MOROCCO TO EAT
From bucketlistjourney.net
MOROCCAN BAKED EGGS WITH CHICKPEAS - RECIPE RUNNER
From reciperunner.com
MOROCCAN DISHES TO TRY | POPULAR MOROCCAN FOOD TO TASTE ...
From metanoiatravelguide.com
TRADITIONAL FOOD FROM MOROCCO – GOURMAND TROTTER
From gourmandtrotter.com
MOROCCAN BAKED EGGS - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
MOROCCAN KEFTA TAGINE WITH EGGS RECIPE - FOOD AND DRINK …
From fooddrinkdestinations.com
EGGS - THE MOROCCAN FOOD
From themoroccanfood.com
SPICY MOROCCAN EGGS - BROKE FOODIES
From brokefoodies.com
30+ AMAZING MOROCCAN FOODS THAT CAN STEAL YOUR HEART 2022
From lacademie.com
MOROCCAN-SPICED EGGS - HEALTHY FOOD GUIDE
From healthyfood.com
MOROCCAN FOOD: TRADITIONAL DISHES & RECIPES - TINI'S KITCHEN
From tiniskitchen.com
7 TRADITIONAL MOROCCAN BREAKFAST FOODS (WITH EASY RECIPES!)
From epicureandculture.com
TRADITIONAL MOROCCAN BREAKFAST: WHAT MOROCCANS EAT
From moroccanzest.com
MOROCCAN EGGS - SLEEVED
From sleeved.weebly.com
10 MOROCCAN DISHES & FOOD YOU MUST TRY IN MOROCCO
From outsidesuburbia.com
MOROCCAN FOOD: 50 BEST FOODS YOU WILL LOVE - CAPETOCASA
From capetocasa.com
MOROCCAN EGGS WITH FLATBREAD AND GOAT CHEESE - FOOD NETWORK
From foodnetwork.ca
MOROCCAN FOODS - 10 MOST DELICIOUS MOROCCAN FOODS
From moroccoworldnews.com
CASABLANCA: MY MOROCCAN FOOD: BENKABBOU, NARGISSE ... - AMAZON.CA
25 THINGS TO EAT IN MOROCCO – TYPICAL MOROCCAN FOOD
From notscaredofthejetlag.com
TOP 10 FOODS TO TRY IN MOROCCO | BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From travelhunter.org
EGGS — HOME - MY MOROCCAN FOOD — MY MOROCCAN FOOD
From mymoroccanfood.com
12 UNDERRATED AND ENCHANTING MOROCCAN DISHES YOU NEVER KNEW …
From foodnetwork.ca
MOROCCAN EGGS – MAE'S
From maesfood.com
MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From swedishnomad.com
MOROCCAN EGGS WITH HARISSA YOGURT | FEASTING AT HOME
From feastingathome.com
MOROCCAN EGGS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOROCCAN FOOD: 10 DISHES YOU MUST TRY IN MOROCCO
From drinkteatravel.com
MOROCCAN APPETIZERS, SNACKS AND FINGER FOOD - THE …
From thespruceeats.com
MOROCCAN FOOD: 30 MUST-TRY DISHES IN MOROCCO | WILL FLY FOR FOOD
From willflyforfood.net
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breakfast #lunch #eggs-dairy #vegetables #middle-eastern #easy #vegetarian #eggs #dietary #low-sodium #low-calorie #low-carb #low-in-something #tomatoes #brunch
You'll also love