This post is sponsored by Egg Farmers of Canada
Take time with your family and warm your soul this Holiday season with quick and easy Spicy Moroccan Eggs. This dish can be made any time; for breakfast, brunch or dinner for a nutritious and filling meal to share. All you need is eggs, tomatoes, onions, broth, spices and bread.
We encourage you to spread cheer and love this Holiday season by making #RecipesThatGive to share on social media and consider giving food, time, or money to local food banks and charities.
Giving back is important.
Each month, there are more than a million visits are made to food banks in Canada.
Egg Farmers of Canada and Food Banks Canada have partnered up for more than 2 decades to bring more than 1.4 million eggs to local food banks yearly. Food Banks Canada’s mission is to help people in need, and there is more need than you’d imagine! We’re proud to partner with egg farmers to create #RecipesThatGive you time so you can enjoy breaking bread with your family and have time for giving back.
Save time (& make a big batch)
Save time and tears: Instead of chopping your onions, pass them through a food processor or mandolin slicer to have your onions ready to go in a heartbeat.
Both the onions and tomatoes can be chopped ahead of time so that when you’re ready to cook, you simply heat the pan, throw everything (except the eggs and broth) in the pan and get cooking. Store them in separate containers, as the onions need a bit more time to cook than the tomatoes.
You can make as big a batch as in big a pan you can find, keeping in mind that each egg needs its own nook to cook in.
If you’re cooking for an army and run out of pan space, you can cook the sauce in one pan and then separate it in two hot pans for the last step (eggs).
How to serve this recipe
First, you’ll need bread, and a lot of it. This recipe is eaten by scooping the sauce and eggs with bread. Yes, it gets messy. But there are few greater joys in this world than ripping up some bread, busting egg yolks and digging in.
Traditionally, this would be served family-style: everyone digs in with bread, around the table. Directly from the pan. No forks, knives, spoons or sporks needed.
There’s an etiquette to such events, however — you cannot simply start busting yolks left and right. You stick to the egg in front of you, and you finish your section before moving on to another area. When you’re ready to attack another egg, you make sure those around you are good with it (and that you have enough bread).
Alternately, however, you can serve this in either a plate or bowl, scooping out the eggs carefully, to not break the yolks.
Serving with bread is a necessity. The type of bread is up to you.
Have I mentioned you’ll need bread?
Whole wheat pita, cut in triangles (Recipe)
Quick & Easy Moroccan Bread, torn (Recipe)
Russian three-grain bread, sliced and torn
Naan bread, cut in halves (Recipe)
Thickly sliced sourdough bread
What’s your time-saving recipe? Tag us (@Broke_Foodies) and share with #RecipesThatGive — let us give each other time and smiles this Holiday season.
Spicy Moroccan Eggs
- 4 large eggs
- 1 red onion medium-to-finely chopped
- 2 cups large tomatoes (about 3) beefsteak or italian, freshly diced
- 1 tbsp olive oil extra virgin
- 2 tbsp parsley fresh, chopped (about a toonie-sized bunch)
- 1½ tsp paprika
- 1 tsp cumin ground
- 1 tsp cayenne pepper
- salt, to taste
- ½ tsp turmeric ground or freshly grated
- ½ tsp ras al hanout ground
- ⅓ cup chicken broth
- 2 servings bread (we used whole wheat pita) toasted
- Chop red onion. Heat medium pan to medium-high heat. Add 1 tbsp olive oil. Once heated, add red onions. Stir occasionally. Let cook 1-2 minutes.Chop tomatoes and add to pan.Chop parsley and add to pan. Add spices and salt to pan. Stir gently.You'll know it's ready when it's turned to sauce (the tomatoes have released their water and seem cooked.
- Add broth. Lower heat to medium and simmer, uncovered.Stir gently, every couple of minutes.
- After 10-12 minutes, when the tomatoes disintegrate and the sauce thickens, enough to make little wells, you're ready for the eggs. Crack one egg at a time into little wells of the sauce. Once they're in the sauce, do not move them. Do not stir the sauce. Cook for an additional 6 minutes, or until the bottoms of the whites are cooked but the top of the egg is still a bit translucent. Turn off the heat and set aside.
- Traditionally this would be served straight from the pan with bread. Everybody digs in. However, you can also scoop and serve in individual plates.