Spicy Moroccan Eggs Recipe
Cuisine: African
Course: World Breakfast
Diet: Eggetarian
Servings: 2
This Spicy Moroccan Eggs Recipe brings a taste of North Africa right to your breakfast table, combining vibrant flavors and a medley of fresh ingredients. Perfectly poached eggs sit atop a rich, spiced mixture of chickpeas, tomatoes, and aromatic herbs, making for a filling and nourishing start to your day. Serve it with traditional Roti Gambang or a crusty Focaccia to soak up all the delightful juices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 teaspoons |
| Onion (chopped or thinly sliced) | 1 |
| Garlic (finely chopped) | 3 cloves |
| Harissa paste | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Vegetable stock | 1 cup |
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight) |
| Tomatoes (finely chopped) | 2 cups |
| Yellow Bell Pepper (Capsicum) | 1/2 cup (finely sliced) |
| Spinach Leaves (Palak) | A bunch |
| Coriander (Dhania) Leaves (chopped) | 2 tablespoons |
| Whole Eggs | 3 (adjust number based on pan size) |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 186mg |
| Sodium | 480mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 8g |
| Sugars | 5g |
| Protein | 14g |
Instructions
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Sauté the Aromatics: Begin by heating the extra virgin olive oil in a skillet or an omelette pan over medium heat. Once hot, add the chopped onion and finely chopped garlic, sautéing them for about 5 to 6 minutes, or until they turn a lovely golden brown, releasing their aromatic flavors.
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Incorporate Spices: Stir in the harissa paste and coriander powder, mixing well to ensure the spices are evenly distributed throughout the onion and garlic.
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Add Chickpeas and Stock: Pour in the vegetable stock and add the soaked and mashed kala chana (brown chickpeas). Stir the mixture well to combine all the ingredients. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 5 minutes, allowing the flavors to meld together.
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Incorporate Vegetables: After simmering, add the finely chopped tomatoes and yellow bell pepper to the pan. Mix everything well and continue cooking for another 10 minutes until the tomatoes have softened and become mushy.
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Fold in Spinach: Once the tomatoes are cooked down, fold in the fresh spinach leaves. Stir to ensure they are well mixed into the dish, wilting them slightly in the warm mixture.
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Season and Garnish: Season the mixture with salt and freshly ground black pepper to taste. Add the chopped coriander leaves and mix well to incorporate their bright flavor.
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Create Wells for Eggs: Using a spoon, create 2 to 4 hollows or dents in the mixture (the number depends on the size of your skillet and the number of eggs used). Carefully crack the eggs into each of the wells.
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Poach the Eggs: Cover the skillet and cook for another 2 minutes, or until the eggs are nicely poached, with the whites firm and the yolks still slightly runny (or cooked to your preference).
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Final Touch: Remove the pan from the heat and let it sit for a minute, allowing the flavors to settle. Garnish with additional fresh coriander before serving.
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Serve: Serve the Spicy Moroccan Eggs hot, accompanied by warm Roti Gambang or freshly baked Focaccia, perfect for dipping and savoring every bit of this delicious dish.
Enjoy the vibrant flavors and health benefits of this Spicy Moroccan Eggs Recipe, which not only provides a hearty meal but also transports you to the bustling markets of Morocco with every bite!
