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
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 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-STYLE POTATO AND EGG SANDWICHES
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
- Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
- Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
- Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
- Serve sandwiches with remaining cumin and oil and harissa for seasoning.
MOROCCAN STYLE POTATO AND EGG SANDWICHES
Make and share this Moroccan Style Potato and Egg Sandwiches recipe from Food.com.
Provided by Annacia
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered.
- Reduce heat to low and cook eggs, covered, 30 seconds.
- Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
- Peel eggs and quarter lengthwise.
- Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Grind them to a powder in grinder.
- Transfer to a small serving bowl.
- Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes.
- Season with salt and pepper.
- Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll.
- Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
- Serve sandwiches with remaining cumin and oil and harissa for seasoning.
Nutrition Facts : Calories 267.4, Fat 15.4, SaturatedFat 3.1, Cholesterol 186, Sodium 371, Carbohydrate 24.4, Fiber 3.3, Sugar 3.9, Protein 9.1
DEVILED EGGS MOROCCAN-STYLE
Recipe discovered on delish.com. I fiddled with a few of the ingredients and the recipe was reduced by more than half.
Provided by COOKGIRl
Categories Moroccan
Time 10m
Yield 4-5 hardboiled eggs
Number Of Ingredients 10
Steps:
- Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
- Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
- Spoon mixture into egg-white cavity/halves.
- Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.
Nutrition Facts : Calories 116.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 187.9, Sodium 123.4, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 6.6
More about "moroccan inspired eggs recipes"
15 ROCKIN' MOROCCAN VEGAN RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
From thespruceeats.com
SPICY MOROCCAN EGGS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
29 KETO-FRIENDLY MOROCCAN RECIPES - MAROCMAMA
From marocmama.com
MOROCCAN EGGS - SHAKSHUKA BRUNCH RECIPE | THE USUAL …
From theusualsaucepans.com
MOROCCAN STYLE EGGS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From swedishnomad.com
MOROCCAN EGGS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SHAKSHOUKA - MOROCCAN BAKED EGGS RECIPE - IRENA MACRI
From irenamacri.com
THE BEST MOROCCAN VEGETABLE RECIPES - FOOD AND …
From fooddrinkdestinations.com
MELTINGLY TENDER MOROCCAN EGGPLANT - FEASTING AT HOME
From feastingathome.com
TRADITIONAL MOROCCAN BREAKFAST: WHAT MOROCCANS EAT
From moroccanzest.com
MOROCCAN BAKED EGGS : 7 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
MOROCCAN STYLE EGGS | RECIPES | LEE KUM KEE HOME | USA
From usa.lkk.com
SAVORY VEGETARIAN MOROCCAN FOOD [WITH RECIPES]
From moroccanzest.com
13 MOROCCAN-INSPIRED RECIPES YOU SHOULD’VE TRIED, LIKE, YESTERDAY
From myrecipes.com
MOROCCAN INSPIRED EGG BREAKFAST – DR. AMBER KNOTT, ND
From amberknott.com
MOROCCAN EGGPLANT AND TOMATO STEW - MINIMALIST BAKER
From minimalistbaker.com
MOROCCAN-INSPIRED EGGS - OPERA NEWS
From za.opera.news
MOROCCAN-INSPIRED EGGS | FEASTY
From feastyrecipes.com
MOROCCAN FRIED EGGS WITH CUMIN AND SALT RECIPES
From homeandrecipe.com
MOROCCAN KEFTA TAGINE WITH EGGS RECIPE - FOOD AND DRINK …
From fooddrinkdestinations.com
MOROCCAN FOOD: 30 TRADITIONAL DISHES TO LOOK FOR IN MOROCCO
From willflyforfood.net
MOROCCAN BAKED EGGS WITH MARCANGELO LAMB SPIEDINI
From marcangelofoods.com
MOROCCAN SPICED EGGS AND TOMATOES WITH YOGHURT - GOODTOKNOW
From goodto.com
10 BEST MOROCCAN APPETIZERS RECIPES - YUMMLY
From yummly.com
SPICY MOROCCAN EGGS - BROKE FOODIES
From brokefoodies.com
MOROCCAN EGGS WITH HARISSA YOGURT | FEASTING AT HOME
From feastingathome.com
MOROCCAN STYLE EGGS | RELISH MAMA
From relishmama.com.au
MOROCCAN APPETIZER RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN-SPICED EGGS - HEALTHY FOOD GUIDE
From healthyfood.com
MOROCCAN FOOD BUCKET LIST: 30 FOODS FROM MOROCCO TO EAT
From bucketlistjourney.net
SPICY MOROCCAN EGGS - EXOTIC BREAKFAST / BRUNCH RECIPE
From spoonforkandfood.com
MOROCCAN EGGS IN TOMATO SAUCE (SHAKSHUKA) - THE DELICIOUS …
From thedeliciouscrescent.com
10 BEST MOROCCAN ENTREES RECIPES - YUMMLY
From yummly.com
MOROCCAN EGGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOROCCAN STYLE EGGS | RECIPES | LEE KUM KEE HOME | USA
From usa.lkk.com
MOROCCO - EXOTIC RECIPES — AUTHENTIC WORLD FOOD
From authenticworldfood.com
MOROCCAN LAMB BRAINS AND EGGS - SHEPHERD SONG FARM
From shepherdsongfarm.com
You'll also love