MOROCCAN EGGS

MOROCCAN EGGS
Votes: 1
Rating: 5
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Rate this recipe!
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from the kitchen of Jeremy and Erin West
  • CourseBrunches & Bread
MOROCCAN EGGS
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
from the kitchen of Jeremy and Erin West
  • CourseBrunches & Bread
Ingredients
  • 1 lb. sausage
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 red bell pepper diced
  • 1 cup shredded carrot optional
  • 2 cans Muir Glen fire roasted tomatoes 14.5 oz.
  • 1 can tomato paste 6 oz.
  • 1 tsp. cumin
  • 1 tsp. chili powder or to taste
  • 1 tsp. paprika
  • ¼ tsp. cayenne pepper or to taste
  • Sea salt and pepper to taste
  • 1-2 cups torn Kale or spinach leaves
  • 6-7 fresh eggs.
Instructions
  1. In a large skillet over medium heat, brown sausage.
  2. As sausage begins to brown, add the onion, garlic, pepper and carrots.
  3. When sausage is cooked through and veggies begin to soften, add tomatoes, tomato paste, kale or spinach and seasonings. Adjust to taste.
  4. Once the mixture begins to simmer, stir and cook until greens are wilted and mixture is thick.
  5. With the pot still simmering-use a large spoon or small ladle to make several small ‘wells’ in the tomato mix for the eggs.
  6. Crack a fresh egg into each well, pop the lid on and wait about 5 minutes before you peek.
  7. Takes a bit longer than a poached egg and depends on whether you like your eggs soft or hard cooked.
  8. Sprinkle a little seasoning on the eggs and serve on a plate or in a bowl. Use a big spoon to scoop out lots of vegetables without disturbing the egg on top.
Terri's Notes

~ This was such a healthy, tasty and FUN dish to add to our Saturday morning list of favorites!
~ Make this as mild or spicy as you like, I start with a mild breakfast sausage and add all the spice listed plus a little extra garlic, my kids start with Andouille and add the kick from there.
~ We usually eat all the eggs and have some veggies left over. You can easily reheat them in a smaller pan and add fresh eggs the next day.

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