Best Moroccan Inspired Eggs Recipes

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MOROCCAN EGGS IN TOMATO SAUCE (SHAKSHUKA)



Moroccan Eggs in Tomato Sauce (Shakshuka) image

Moroccan eggs in tomato sauce is a healthy comfort dish that is easy to prepare. It is a tasty option for brunch or any other meal of the day.

Provided by Roxana Begum, PhD, RD

Categories     Breakfast

Time 45m

Number Of Ingredients 12

1 tablespoon olive oil
1/4 cup leeks (or red onion, chopped)
1 clove garlic (grated)
1.5 tablespoons tomato paste (low sodium)
1 1/4 cup tomatoes (chopped, cherry or grape variety)
1/2 teaspoon ground cumin (ground)
1/2 tsp ground black pepper
1 teaspoon paprika
1/4 teaspoon salt
Pinch of sugar (optional)
3 eggs (large)
1 tablespoon cilantro (or parsley, chopped)

Steps:

  • The instructions below are for either cooking with a Tagine (Moroccan earthern pot) or a regular frying pan.
  • Take a tagine and put the olive oil, chopped leeks, grated garlic and about one fourth cup water and place it on a heat diffuser set over a stove and cook over medium to low medium heat for about 10 to 15 minutes.
  • If using a frying pan, heat olive oil and sauté the chopped leeks or red onion, grated garlic and about one fourth cup water and let is simmer for about 5 to 10 minutes.
  • Add the tomato paste, chopped tomatoes, spices, salt, pepper, sugar and let it simmer for additional 5 to 10 minutes.
  • Adjust the consistency of the sauce by adding 1-2 tablespoons water as needed, until it is like thick pasta sauce.
  • When simmering make sure to place the tagine top or lid as applicable.
  • Crack the eggs into the sauce. Cover the dish with the tagine top or lid and poach the eggs for about 5 to 6 minutes until the eggs are well set.
  • Season with salt and pepper to taste. Garnish with chopped cilantro or parsley.
  • Transfer the dish to a dry wooden surface.
  • If using a tagine to prepare this dish, remember that the heat from the hot tagine (earthern pot) will continue to cook the eggs even after removing the dish from the stove, so you may turn off the stove and transfer the dish before it reaches your preferred final consistency for the eggs. Let it rest for 3-5 minutes and it will be as you desired.
  • Serve these Moroccan eggs in tomato sauce with toasted bread of your choice. I prefer thick Mediterranean style flat breads.

Nutrition Facts : ServingSize 1 serving, Calories 138 kcal, Carbohydrate 8 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 164 mg, Sodium 327 mg, Fiber 2 g, Sugar 4 g

MOROCCAN-INSPIRED EGGS



Moroccan-Inspired Eggs image

Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.

Provided by Healthination

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 35m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro

Steps:

  • Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
  • Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
  • Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g

DEVILED EGGS MOROCCAN-STYLE



Deviled Eggs Moroccan-Style image

Recipe discovered on delish.com. I fiddled with a few of the ingredients and the recipe was reduced by more than half.

Provided by COOKGIRl

Categories     Moroccan

Time 10m

Yield 4-5 hardboiled eggs

Number Of Ingredients 10

4 -5 hardboiled large eggs, peeled
2 -3 tablespoons mayonnaise (or combination of both) or 2 -3 tablespoons plain yogurt (or combination of both)
1 teaspoon harissa, to taste (homemade is best!)
1 teaspoon extra virgin olive oil
1/4 teaspoon spanish smoked paprika (I used a combination of 1/8 t. smoked paprika and 1/8 t. chipotle powder)
salt, to taste (omit or use less salt if using the preserved lemon)
1/2 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)
1/2 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
fresh cilantro, parsley, chives (your choice) or mint (your choice)
caraway seed (optional)

Steps:

  • Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
  • Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
  • Spoon mixture into egg-white cavity/halves.
  • Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.

Nutrition Facts : Calories 116.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 187.9, Sodium 123.4, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 6.6

MOROCCAN EGGS



Moroccan Eggs image

I stumbled across this at recipehub.com. Moroccan eggs are great for vegetarians. The recipe is easy to prepare, nutritious and tasty as well! This is best served with bread.

Provided by Elmotoo

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

600 g ripe tomatoes
4 tablespoons olive oil
6 green onions
4 garlic cloves, sliced
1 teaspoon cumin seed, roughly ground
1 pinch cayenne pepper
1 teaspoon sugar
4 eggs

Steps:

  • Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
  • Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
  • Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
  • Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
  • Simmer for a further 2 minutes, or until the eggs are cooked how you like them.

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