Best 7 Moroccan Eggs Recipes

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Embark on a culinary journey to the vibrant and flavorful realm of Moroccan cuisine, where eggs are transformed into delectable dishes that tantalize the taste buds. Discover the secrets of traditional Moroccan cooking, where aromatic spices, fresh herbs, and vibrant vegetables harmonize to create a symphony of flavors in every bite. Whether you are a seasoned chef or a beginner cook, this guide will lead you through the steps of creating authentic and mouthwatering Moroccan egg recipes that will transport you to the heart of this culinary wonderland.

Here are our top 7 tried and tested recipes!

MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS



Moroccan-Spiced Couscous with Scrambled Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
1/4 cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
1/2 English cucumber, diced
1/2 cup plain whole-milk yogurt

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-INSPIRED EGGS



Moroccan-Inspired Eggs image

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

2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro

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 WITH FLATBREAD AND GOAT CHEESE



Moroccan Eggs with Flatbread and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 to 6 pieces flatbread, such as pita, naan or lavash
3 to 4 tablespoons canola oil
12 ounces merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 cloves garlic, minced
One 28-ounce can plum tomatoes, coarsely crushed
1 to 2 tablespoons harissa, depending on how spicy you want it
1 tablespoon ras el hanout (Moroccan spice blend)
1 teaspoon Spanish sweet smoked paprika
Kosher salt and freshly ground black pepper
Honey, as needed, optional
8 large eggs
4 ounces soft goat cheese, crumbled
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh flat-leaf parsley

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.

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)



Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.

Provided by littleturtle

Categories     Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

1 lb ground lamb or 1 lb ground beef
1/2 onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
2 sprigs fresh coriander, finely chopped
2 sprigs flat leaf parsley, finely chopped
2 tablespoons olive oil
1/2 onion, grated
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/8 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup lamb stock or 1 cup beef stock
2 cups squash or 2 cups potatoes, peeled & cut into large chunks
1/2 cup peas
3 eggs, beaten

Steps:

  • Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
  • In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
  • Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
  • Pour the eggs in in a stream over everything.
  • Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
  • Serve warm over couscous, sprinkled with cumin or black pepper if desired.

MOROCCAN BAKED EGGS



MOROCCAN BAKED EGGS image

Categories     Egg     Bake

Number Of Ingredients 11

1 clove of garlic, minced
4 cups loosely packed baby spinach
Extra-virgin olive oil
3/4 cup roasted red peppers, cut into thin strips
6 large eggs
1 cup crumbled goat cheese
2 tablespoons heavy cream
1 tablespoon harissa
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon paprika

Steps:

  • 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

MOROCCAN EGGS



Moroccan Eggs image

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

600 g ripe tomatoes
4 tablespoons olive oil
6 green onions
4 garlic cloves, sliced
1 teaspoon cumin seed, roughly ground
1 pinch cayenne pepper
1 teaspoon sugar
4 eggs

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 PEAS & EGGS



Moroccan Peas & Eggs image

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

1 (8 1/2 ounce) can sweet peas, drained or 9 ounces frozen peas
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/4-1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ginger
2 -3 eggs

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.

Tips:

  • For the best results, use fresh, ripe tomatoes, bell peppers, and onions.
  • If you don't have any saffron, you can substitute a pinch of turmeric.
  • If you like your eggs spicy, add a pinch of cayenne pepper or harissa paste.
  • Serve the eggs immediately, while they are still hot and fluffy.
  • Garnish the eggs with fresh cilantro or parsley.

Conclusion:

Moroccan eggs is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and bread, and it is also a healthy and affordable meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.

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