Best Moroccan Eggs With Flatbread And Goat Cheese Recipes

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TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE



Tarte Flambe with Softly Scrambled Eggs and Goat Cheese image

"I turned a traditional French tart into more of a pizza, which works really well for brunch," says Bobby.

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

1/2 cup creme fraiche
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons chopped fresh chives, plus more for serving
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 pound store-bought pizza dough
2 tablespoons canola oil, plus more for brushing
4 tablespoons unsalted butter
1 large Vidalia onion, halved and thinly sliced
Pinch of sugar
1/2 pound double-smoked bacon, cut crosswise into lardons (short thick matchsticks)
2 cups grated sharp white cheddar cheese
1 Fresno chile pepper, finely diced
6 large eggs
2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

Steps:

  • Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
  • Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
  • Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
  • Divide the scrambled eggs between the two pizzas and garnish with more herbs.

MOROCCAN OLIVE FLATBREAD



Moroccan Olive Flatbread image

Provided by The Hearty Boys

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 cup plus 1 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
Extra-virgin olive oil

Steps:

  • Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
  • Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
  • Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE



Tarte Flambe with Softly Scrambled Eggs and Goat Cheese image

Alsatian Tarte flambe is a thin-crust pizza layered with caramelized onion and smoky bacon. I up the ante with herbs, scrambled eggs, and creamy goat cheese.

Provided by Bobby Flay

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

1/2 cup creme fraiche
2 tablespoons fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons chopped fresh chives, plus more for serving
1 tablespoon fresh tarragon leaves, plus more for serving
Kosher salt and freshly ground black pepper
1 pound store-bought pizza dough
2 tablespoons canola oil, plus more for brushing
4 tablespoons (1/2 stick) unsalted butter
1 large Vidalia onion, halved and thinly sliced
Pinch of sugar
1/2 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks)
2 cups grated sharp white cheddar
1 Fresno chile, finely diced
6 large eggs
2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

Steps:

  • Whisk together the creme fraiche, parsley, chives, and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Divide the dough in half. Roll each piece into a very thin 10-inch rectangle. Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes. Season with salt and pepper.
  • Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Divide the creme fraiche between the pizzas, spreading it out.
  • Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese. Divide the eggs between the two pizzas and garnish with more herbs.

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