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-SPICED COUSCOUS WITH SCRAMBLED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
- Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
- Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
- Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.
Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams
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 PEAS & EGGS
Make and share this Moroccan Peas & Eggs recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Place the peas, oil, & spices in a small frying pan. Cook over medium heat for 5 minutes.
- Scramble the eggs & add it to the peas. Cook until the eggs are dry & firm.
- Serve with thick bread.
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- 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.
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