Best 2 North African Eggs Recipes

Embark on a culinary adventure to the vibrant and aromatic lands of North Africa, where flavors dance on your palate and spices ignite your senses. In this article, we'll delve into the secrets of creating the beloved dish of "North African Eggs." Prepare to tantalize your taste buds with a symphony of spices, the warmth of harissa, the freshness of herbs, and the richness of eggs. We'll guide you through the steps of preparing this delectable dish, ensuring that every bite is a celebration of North African cuisine. So, gather your ingredients, ignite your stovetop, and let's embark on a journey to culinary bliss.

Let's cook with our recipes!

NORTH AFRICAN-STYLE POACHED EGGS IN TOMATO SAUCE RECIPE BY TASTY

North African-style Poached Eggs In Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, garlic, medium onion, salt, pepper, turmeric, paprika, cumin, harissa paste, tomato paste, diced tomato, large eggs, fresh parsley, baguette

Provided by Alvin Zhou

Categories Breakfast

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons harissa paste
2 tablespoons tomato paste
28 oz diced tomato, 2 cans
5 large eggs
fresh parsley, chopped, to serve
1 loaf baguette, to serve

Steps:

In a large cast-iron skillet, heat the oil over medium heat.
Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the "walls" of the sauce are tall enough to hold an egg.
Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
NOTE: To speed the process up, cover the skillet with a large lid.
Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, Sugar 16 grams

NORTH AFRICAN EGGS

North African Eggs image

This recipe is a twist on a classic Gordon Ramsay recipe for brunch. Try with poached eggs for added richness. Serve immediately with crusty bread to mop up the juices.

Provided by Matthew Alexander

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 58m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 sweet onion, diced
2 links Merguez sausage, casing removed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 red chile pepper, sliced
3 cloves garlic, minced
1 teaspoon cumin seed
1 tomato, roughly chopped
sea salt and ground black pepper to taste
4 eggs
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a heavy-bottomed skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes.
Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper.
Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 10 g, Cholesterol 217 mg, Fat 22.1 g, Fiber 2.3 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 182.9 mg, Sugar 5.1 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially important for eggs, as they are the main ingredient in all of these recipes.
Cook the eggs gently: Overcooked eggs are tough and rubbery. Cook them gently over low heat until they are just set.
Season the eggs well: Eggs are a blank canvas, so don't be afraid to season them well. Salt and pepper are a good start, but you can also add other spices and herbs, such as paprika, cumin, or chili powder.
Serve the eggs immediately: Eggs are best served immediately after they are cooked. This is when they are at their freshest and most flavorful.

Conclusion:

Eggs are a versatile and delicious ingredient that can be used in a variety of dishes. The North African egg recipes in this article are a great way to explore the many different ways that eggs can be cooked and enjoyed. Whether you're looking for a quick and easy breakfast, a hearty lunch, or a flavorful dinner, you're sure to find a recipe in this article that you'll love.