Moroccan Eggs
Wake up your taste buds with this vibrant and hearty recipe for Moroccan Eggs, a one-skillet wonder that combines bold North African flavors with simple, wholesome ingredients. This dish starts with a fragrant tomato-based sauce, simmered with aromatic spices like cumin, paprika, and a hint of cinnamon, along with the fiery kick of harissa paste. Tender chickpeas add texture and substance, while perfectly poached eggs nestled in the sauce bring luscious richness to every bite. Finished with fresh herbs, optional feta crumbles for a tangy twist, and served alongside crusty bread or warm pita, Moroccan Eggs are a show-stopping breakfast, brunch, or light dinner that’s as comforting as it is flavorful. This recipe is quick to prepare, taking just 35 minutes from start to finish, and offers a deliciously exotic centerpiece for any meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoons ground cinnamon
- 1 tablespoon harissa paste
- 14 ounces canned crushed tomatoes
- 1 cup chickpeas, cooked and drained
- 4 large eggs
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, chopped fresh parsley
- 0.25 cups, crumbled feta cheese (optional)
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) black pepper
- 1 for serving crusty bread or pita
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper. Cook for 5-7 minutes until soft and fragrant.
Stir in the minced garlic, ground cumin, ground paprika, and ground cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the harissa paste, crushed tomatoes, and cooked chickpeas to the skillet. Stir to combine.
Season the sauce with salt and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Use a spoon to make small wells in the sauce, then gently crack one egg into each well.
Cover the skillet with a lid and cook for 6-8 minutes, or until the egg whites are set but the yolks are still slightly runny. Cook longer if firmer yolks are desired.
Remove the skillet from the heat and garnish the dish with chopped cilantro, parsley, and crumbled feta cheese (if using).
Serve immediately with crusty bread or warm pita for dipping and enjoy!
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 41.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 744 mg | 57% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
