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Moroccan Eggs with Flatbread and Goat Cheese

Moroccan Eggs with Flatbread and Goat Cheese
Food Network
Prep Time
40 min
Yields
4 - 6 servings

Similar to shakshuka, serve these eggs in a Moroccan-spiced tomato sauce along with flatbread for breakfast or lunch any day of the week.

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ingredients

4-6
flatbread, such as pita, naan or lavash
3-4
tbsp canola oil
12
ounce merguez sausage, casings removed
1
medium Spanish onion, halved and thinly sliced
2
cloves garlic, minced
1
28-oz can plum tomatoes, coarsely crushed
1-2
tbsp harissa, depending on how spicy you want it
1
tbsp ras el hanout (Moroccan spice blend)
1
tsp Spanish sweet smoked paprika
Kosher salt and freshly ground black pepper
Honey, as needed, optional
8
large eggs
4
ounce soft goat cheese, crumbled
¼
cup coarsely chopped fresh cilantro
¼
cup coarsely chopped fresh flat-leaf parsley
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directions

Step 1

Preheat the oven to 250ºF. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.

Step 2

Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.

Step 3

Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.

Step 4

Serve the eggs and sauce in the pan with the warm flatbread on the side.

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