Best 2 Moroccan Eggs With Flatbread And Goat Cheese Recipes

In the realm of culinary delights, few dishes capture the essence of comfort and flavor like the tantalizing combination of moroccan eggs, freshly baked flatbread, and tangy goat cheese. This culinary trio has become a beloved breakfast or brunch favorite, offering a harmonious blend of textures and flavors that are sure to awaken your senses. Whether you are a seasoned cook looking to elevate your brunch game or a novice eager to explore new culinary horizons, this guide will take you on a journey to discover the best recipe for moroccan eggs with flatbread and goat cheese. We will delve into the nuances of each ingredient, explore variations that cater to different dietary preferences, and provide step-by-step instructions to ensure you create a dish that will impress even the most discerning palate.

Here are our top 2 tried and tested recipes!

OVEN-BAKED FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil
2 cups basil leaves
1 tablespoon pine nuts
2 cloves garlic, coarsely chopped
1/4 cup Parmigiano-Reggiano
1/2 cup olive oil
Salt and freshly ground pepper
1/2 pound merguez sausage, grilled and thinly sliced
16 ramps or 2 leeks, grilled and coarsely chopped
1/2 pound manchego cheese, finely sliced
6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note)
Freshly ground black pepper
Parmigiano-Reggiano, grated

Steps:

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.
Place all ingredients in a food processor and process until smooth.
Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.
Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

MOROCCAN FLATBREADS

Moroccan Flatbreads image

My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds ground lamb
1-1/2 cups chopped zucchini
1-1/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 tablespoons apricot preserves
1 tablespoon grated lemon zest
1 tablespoon Moroccan seasoning (ras el hanout)
1/2 teaspoon garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

Steps:

In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

Tips:

Use fresh, ripe tomatoes. This will give your eggs a more intense flavor.
Don't overcook the eggs. The yolks should be slightly runny for the best texture.
Serve the eggs immediately. This will prevent them from becoming rubbery.
Experiment with different herbs and spices. You can add a variety of flavors to your eggs by using different herbs and spices. Some good options include cumin, paprika, chili powder, and oregano.
Top the eggs with a dollop of goat cheese. This will add a creamy, tangy flavor to the dish.
Serve the eggs with flatbread. Flatbread is a great way to soak up the delicious sauce from the eggs.

Conclusion:

Moroccan Eggs with Flatbread and Goat Cheese is a delicious and easy-to-make breakfast, lunch, or dinner. It's a great way to use up leftover tomatoes and herbs, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!