This spicy moroccan eggs recipe features poached eggs in a rich, spiced tomato sauce with harissa and coriander. A quick, one pan meal perfect for breakfast, brunch, or dinner!
We both really enjoy our north african eggs recipe, and had been fancying trying a different version for a while. So, when I saw this recipe for spicy moroccan eggs in the January 2021 BBC Easycook magazine, I decided this was the different version I'd been looking for. We don't often cook with chickpeas...and it's not that we don't like them, so that was also one of the reasons I decided to give this recipe a try. It's packed with goodness from the chopped tomatoes, courgettes and baby spinach. It turns out, this recipe for spicy moroccan eggs also appeared in the February 2014 BBC Good Food magazine.
The end result is absolutely delicious, with the harissa giving it a lovely warming flavour, not too hot. We'll definitely be making it again...and it also had us asking which recipe do we prefer...this spicy moroccan eggs or the north african eggs?!! The jury's out...we'll need to try them both again soon!!
Tips
- If you don’t have harissa paste, don’t worry, sriracha or any other chilli sauce are good substitutes.
- DON'T drain the chickpeas...the liquid is used to bulk up the stock.
- Spice level - reduce the amount of harissa for a milder flavour, or add chilli flakes for extra heat.
- The original recipe says to cook the eggs for 2 minutes, however, I found that wasn’t long enough, so I cooked them for another 2 minutes before switching off the heat and letting the dish rest for 2 minutes. The egg whites were cooked through and the yolks were still lovely and runny.
FREQUENTLY ASKED QUESTIONS
You can prepare the tomato base up to 2 days in advance and keep it in the fridge. Reheat it and add the eggs just before serving.
Yes, shop-bought harissa works perfectly. Adjust the amount based on your spice preference.
Serve it with crusty bread, flatbreads, or pita for dipping. A side of fresh salad or yogurt-based dip compliments it beautifully.
Yes - the tomato base freezes well. Keep it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before adding the eggs.
Replace the eggs with tofu cubes or just leave them out, for a hearty vegan alternative.
Absolutely - use about 4 to 5 medium fresh tomatoes, diced. Cook them down longer to achieve a rich sauce.
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How to make this Spicy Moroccan Eggs
Ingredients
- 2 tsp rapeseed oil
- 1 large onion, halved and thinly sliced
- 3 garlic cloves, sliced
- 1 tbsp rose harissa (see Tips)
- 1 tsp ground coriander
- 150ml vegetable stock
- 400g tin chickpeas (see Tips)
- 2 x 400g tins chopped tomatoes
- 2 courgettes, finely diced
- 200g bag baby spinach
- salt and freshly ground black pepper
- 4 tbsp chopped coriander
- 4 large eggs
- homemade bread, to soak up the sauce (optional)
Instructions
- Heat the oil over a medium heat in a large, deep frying pan, casserole dish or saute pan. Fry the onion and garlic for about 8 minutes, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 minutes, then mash about one-third of the chickpeas to thicken the stock a little.
- Tip the tomatoes and courgettes into the pan, and cook gently for 10 minutes until the courgettes are tender. Fold in the spinach so that it wilts into the pan. Season with salt and freshly ground black pepper, to taste.
- Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 4 minutes (see Tips), then take off the heat and allow to rest for 2 minutes before serving.
- I'd definitely recommend having some crusty bread to soak up the sauce...how about trying your hand at some homemade bread?!
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Spicy Moroccan Eggs
Ingredients
- 2 tsp rapeseed oil
- 1 large onion halved and thinly sliced
- 3 cloves garlic sliced
- 1 tbsp rose harissa (see Notes)
- 1 tsp ground coriander
- 150 ml (½ cup) vegetable stock
- 400 g (14 oz) tin chickpeas (see Notes)
- 2 x 400 g (28 oz) tins chopped tomatoes
- 2 medium courgettes finely diced
- 200 g (7.1 oz) baby spinach
- salt and freshly ground black pepper
- 4 tbsp chopped coriander
- 4 large eggs
- homemade bread to soak up the sauce (optional)
Instructions
- Heat the oil over a medium heat in a large, deep frying pan, casserole dish or saute pan. Fry the onion and garlic for about 8 minutes, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 minutes, then mash about one-third of the chickpeas to thicken the stock a little.
- Tip the tomatoes and courgettes into the pan, and cook gently for 10 minutes until the courgettes are tender. Fold in the spinach so that it wilts into the pan. Season with salt and freshly ground black pepper, to taste.
- Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 4 minutes (see Notes), then take off the heat and allow to rest for 2 minutes before serving.
- I'd definitely recommend having some crusty bread to soak up the sauce...how about trying your hand at some homemade bread?!
Notes
- If you don’t have harissa paste, don’t worry, sriracha or any other chilli sauce are good substitutes.
- DON'T drain the chickpeas...the liquid is used to bulk up the stock.
- Spice level - reduce the amount of harissa for a milder flavour, or add chilli flakes for extra heat.
- The original recipe says to cook the eggs for 2 minutes, however, I found that wasn’t long enough, so I cooked them for another 2 minutes before switching off the heat and letting the dish rest for 2 minutes. The egg whites were cooked through and the yolks were still lovely and runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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