This dish is really easy and quick to pull together. It would be a great brunch recipe…or if you’re like me and eat eggs at any meal of the day try it for lunch or dinner. It is even delicious reheated in the microwave.
Try to use good quality, and organic, ingredients in this dish so the flavors really shine through.
Moroccan Eggs are usually made with Harissa, a spicy sauce used in North African cuisine, but I simplified this recipe but just using a touch of cayenne pepper (or you could use dried hot pepper flakes). You can make this as spicy as you’d like, without sacrificing flavor.
- 1 tablespoon olive oil
- 1 red onion, chopped
- 4 garlic cloves, minced
- 4 cups chopped fresh tomatoes (or 28 oz. can chopped tomatoes)
- 1/4 teaspoon cayenne pepper or red chili flakes
- salt and pepper, to taste
- 4 large eggs, preferably organic
- chopped parsley (to garnish)
- crusty bread, toasted
- Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent.
- Add tomatoes and cook on medium high heat for about 10 minutes.
- Once tomato juice has cooked off, add cayenne pepper, salt, and pepper. Stir to combine.
- Using the back of a large cooking spoon, make a divet for each egg. Crack eggs one by one into a separate bowl to make sure there are no shell pieces. Slowly add one egg into each divet, repeating separately with each egg.
- Cover the skillet and cook on low heat until the egg whites are cooked, about 5 minutes.
- Garnish with parsley and serve with toasted bread for dipping.