Spicy Moroccan Eggs Recipe
An Exotic Breakfast Delight to Savor on a Lazy Sunday
If you’re looking for an adventurous and flavorful breakfast, look no further than this Spicy Moroccan Eggs recipe. This aromatic dish, featuring poached eggs nestled in a rich and spicy tomato-based sauce, is the perfect way to wake up your senses on a relaxed weekend morning. The combination of harissa paste, coriander powder, and bell peppers gives this dish a depth of flavor, while the added vegetables and chickpeas provide a hearty base. The texture of the poached eggs, set into the flavorful sauce, is nothing short of divine. Much like the well-known Shakshuka, this dish brings the warmth and spice of Moroccan cuisine straight to your breakfast table. For a truly delightful experience, serve it with a piece of crusty bread, such as Roti Gambang or Focaccia, to scoop up every last bite of this delicious meal.
Cuisine: African
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 teaspoons |
| Onion | 1, chopped or thinly sliced |
| Garlic | 3 cloves, finely chopped |
| Harissa Paste | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Vegetable Stock | 1 cup |
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight, boiled, and mashed |
| Tomatoes | 2 cups, finely chopped |
| Yellow Bell Pepper (Capsicum) | ½ cup, finely sliced |
| Spinach Leaves (Palak) | 1 bunch, chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Whole Eggs | 3 (adjust based on pan size) |
| Salt and Pepper | To taste |
Preparation Time
15 minutes
Cooking Time
25 minutes
Instructions
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Heat the Oil: Begin by heating the extra virgin olive oil in a large skillet or omelette pan over medium heat.
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Sauté Onions and Garlic: Add the chopped onion and finely minced garlic to the pan. Sauté them for about 5-6 minutes or until the onion turns golden and soft.
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Spice It Up: Stir in the harissa paste and coriander powder. Mix well, allowing the spices to coat the onions and garlic, releasing their aromatic fragrance.
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Add Stock and Chickpeas: Pour in the vegetable stock and mashed kala chana (brown chickpeas). Stir everything together, ensuring the chickpeas are well incorporated. Cover the pan with a lid, reduce the heat, and simmer for 5 minutes.
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Incorporate Tomatoes and Bell Pepper: Add the chopped tomatoes and sliced yellow bell pepper into the pan. Stir to combine and let the mixture cook for another 10 minutes, or until the tomatoes become soft and begin to break down into a sauce-like consistency.
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Add Spinach and Season: Gently fold the chopped spinach leaves into the pan. Allow them to wilt and incorporate into the sauce. Season the mixture with salt and freshly ground black pepper to taste. Add the chopped coriander leaves and give it a final mix to blend all the flavors together.
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Poach the Eggs: Create 2 to 4 small hollows in the mixture, depending on the size of your pan and the number of eggs you’re using. Crack the eggs into the hollows carefully. Cover the skillet and cook for about 2 minutes, or until the eggs are nicely poached. If you prefer your eggs a little firmer, you can cook them longer to suit your taste.
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Let It Settle: Remove the skillet from the heat and let the dish rest for a minute to allow the flavors to meld.
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Garnish and Serve: Garnish with additional fresh coriander leaves. Serve your Spicy Moroccan Eggs hot, paired with a crusty bread such as Roti Gambang or Focaccia to soak up the rich, flavorful sauce.
This Spicy Moroccan Eggs recipe is a beautiful fusion of spice and comfort, perfect for a leisurely breakfast or brunch. The combination of rich spices, poached eggs, and hearty chickpeas is not only satisfying but will transport your taste buds to the heart of Morocco. Enjoy!
