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Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado

Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
Prep Time
10 min
Cook Time
50 min
Yields
4 - 6 servings

This beautiful brunch plate is a colourful, vibrant mix of textures and flavours.

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ingredients

Roasted Chickpeas

2
(15-oz) cans chickpeas, drained, rinsed and drained again
2
Tbsp olive oil
Kosher salt and freshly ground black pepper

Scramble

3
Tbsp olive oil
5
cloves garlic, finely chopped to a paste or grated with a rasp grater
1
Fresno chile, finely diced
1
Tbsp harissa paste
8
oz ground turkey or chicken (90/10)
1
Tbsp red wine vinegar
8
large eggs
¼
cup chopped fresh cilantro
2
ripe avocados, peeled, pitted and diced
1
medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes.

Step 3

Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and chile and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat.

Step 4

Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer.

Step 5

Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas.

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My rating for Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
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