Quick and easy breakfast recipes--Momma Marilyn approved.

Thursday, May 3, 2018

Moroccan Eggs

Ingredients
  • 3 tablespoons olive oil
  • 2 rashers of bacon, diced into cubes
  • 1 red or brown onion, roughly diced
  • ½ long red chilli, finely diced
  • 1 medium red pepper (capsicum/bell pepper), sliced or diced
  • ½ teaspoon salt
  • 1 garlic clove, chopped
  • 2-3 button mushrooms, sliced
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander seed powder
  • ½ dried or fresh oregano leaves (parsley or thyme can be used instead)
  • ½ teaspoon turmeric powder (optional)
  • (alternatively use 1½ teaspoon of pre-mixed Moroccan spice mix)
  • 1½ cups diced tomatoes, tinned or fresh
  • 4-6 free-range eggs
  • fresh parsley and/or coriander (cilantro), roughly chopped
Instructions
  1. In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
  2. Add the remaining olive oil. Add the onions, chilli and peppers and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
  3. Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg whites to spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with a lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. It’s very easy to overcook the eggs this way, so it’s best to leave them slightly under-cooked as they will keep cooking while getting served.
  4. Serve the eggs in the cooking dish sprinkled with some fresh parsley and coriander.