Moroccan Style Eggs

The Western world has many egg foods and most notable on the breakfast menu is the omelet. The egg is a popular global food source. So when we encounter egg dishes from other countries such as North Africa or Middle East, we should keep in mind that, “an egg us still an egg”.

There are instances where eggs from gaming and other wild and rare birds are used for cooking. But domestic bird eggs (Gallus domesticus) are commonly used for cooking all over the world. Egg recipes are pretty similar in structuring with the only differences being, the spices that are used, the preparation techniques, the cooking utensils and traditional secrets. AmericaOnCoffee (AOC)

Course: breakfast, brunch

Cuisine: Moroccan

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 2

INGREDIENTS

• 2 tsp olive oil

• 1 onion thin sliced

• 3 cloves garlic finely chopped

• 1 tbsp Harissa paste

• 1 tbsp Coriander Powder

• 1 cup vegetable stock

• 1 cup Desi Chana (Brown Chickpeas) soaked overnight, boiled and mashed

• 2 cup Tomatoes finely chopped

• 1/2 cup Yellow Bell Pepper thin sliced

• 1 bunch Spinach leaves finely chopped

• 2 tbsp coriander leaves finely chopped

• 3-4 Eggs (adjust number to size of pan)

• Salt & Pepper to taste

INSTRUCTIONS

1. To prepare Spicy Moroccan Eggs Recipe, heat the oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 mins or till it turns golden.

2. Add the harissa paste and coriander powder and mix well.

3. Add in the vegetable stock and mashed chickpeas and stir well. Cover the lid, simmer and cook for 5 mins.

4. Add the chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.

5. Fold in the spinach into the pan and mix well such that everything incorporates well.

6. Season with some salt and grounded black pepper and add chopped coriander leaves and mix well.

7. Make 2 to 4 hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.

8. Cover and cook for another 2 mins till the eggs are nicely poached.

9. Take off the pan from heat and allow to settle for a minute.

10. Garnish with some more fresh coriander and serve Spicy Moroccan Eggs Recipe hot with Roti Gambang or Focaccia.

Recipe Source