Best 7 Moroccan Eggs With Flatbread And Goat Cheese Recipes

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Tantalize your taste buds with a culinary journey to Morocco, where flavors dance in harmony. Embark on an aromatic adventure with our Moroccan Eggs with Flatbread and Goat Cheese recipe. Discover the perfect balance of savory eggs, fluffy flatbread, and tangy goat cheese, all harmoniously united in a symphony of textures and tastes.

Indulge in the delightful simplicity of our Moroccan Eggs with Flatbread and Goat Cheese, a dish that captures the essence of Moroccan cuisine. Savor the fluffy flatbread, crafted with a blend of all-purpose and whole wheat flour, providing a sturdy base for the delectable filling. Experience the richness of goat cheese, adding a creamy and tangy dimension to the dish.

Let your senses be captivated by the vibrant flavors of our Moroccan Eggs with Flatbread and Goat Cheese. The combination of savory eggs, fluffy flatbread, and tangy goat cheese creates a harmonious symphony of textures and tastes. Prepare to be transported to the vibrant streets of Morocco with every bite.

In addition to the main recipe, our article offers a tantalizing array of complementary dishes to elevate your culinary experience. Discover the secrets of making the perfect Moroccan Mint Tea, a refreshing beverage that complements the savory flavors of the main course. Learn how to craft delectable Moroccan Carrot Salad, adding a refreshing crunch and sweetness to your meal.

For those with a sweet tooth, embark on a journey of flavors with our Moroccan Orange Cake recipe. Indulge in the moist and flavorful cake infused with the vibrant citrus notes of oranges, a perfect ending to your Moroccan feast.

Embark on a culinary adventure inspired by the vibrant flavors of Morocco. Our Moroccan Eggs with Flatbread and Goat Cheese recipe, accompanied by Moroccan Mint Tea, Moroccan Carrot Salad, and Moroccan Orange Cake, promises a delightful symphony of tastes and textures. Prepare to be captivated by the magic of Moroccan cuisine, right in your own kitchen.

Let's cook with our recipes!

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE



Tarte Flambe with Softly Scrambled Eggs and Goat Cheese image

"I turned a traditional French tart into more of a pizza, which works really well for brunch," says Bobby.

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

1/2 cup creme fraiche
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons chopped fresh chives, plus more for serving
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 pound store-bought pizza dough
2 tablespoons canola oil, plus more for brushing
4 tablespoons unsalted butter
1 large Vidalia onion, halved and thinly sliced
Pinch of sugar
1/2 pound double-smoked bacon, cut crosswise into lardons (short thick matchsticks)
2 cups grated sharp white cheddar cheese
1 Fresno chile pepper, finely diced
6 large eggs
2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes

Steps:

  • Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
  • Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
  • Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
  • Divide the scrambled eggs between the two pizzas and garnish with more herbs.

SAUSAGE AND GOAT CHEESE EGG CASSEROLE



Sausage and Goat Cheese Egg Casserole image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter, plus more for greasing the pie plate
8 ounces sweet Italian sausage
2 shallots, finely chopped
10 ounces frozen chopped spinach, thawed
1 1/2 ounces (about 1/3 cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
2 ounces goat cheese, cut into 7 oblong pieces and 1 circular piece

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
  • Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and fully browned, about 10 minutes. Remove to a paper-towel-lined tray and set aside.
  • Add the shallots to the same pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through.
  • Add the sausage to the prepared pie plate and then top with cooked spinach mixture.
  • In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese "petals."
  • Bake for about 30 minutes, until set.

ZA'ATAR FLATBREAD WITH LEBANESE VEGGIE SLAW AND GOAT CHEESE



Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil
1 1/2 teaspoons Aleppo pepper or red pepper flakes
1 teaspoon salt
2 cups romaine lettuce, finely sliced
1 cup cherry tomatoes, halved
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/2 English cucumber, peeled, diced
1/2 small red onion, peeled, finely sliced
1/2 red bell pepper, seeded, julienned
1 pound store-bought pizza dough
4 tablespoons za'atar
6 tablespoons olive oil, plus for oiling the dough
8 ounces goat cheese, crumbled

Steps:

  • For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
  • For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
  • Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
  • In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread.
  • To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed.

FLATBREADS WITH BRUNCH-STYLE EGGS



Flatbreads with brunch-style eggs image

Make our homemade flatbreads and serve alongside brunch-style eggs with cheese and tomatoes. This easy recipe is great for getting kids involved in the kitchen

Provided by Lulu Grimes

Categories     Breakfast, Brunch, Lunch

Time 35m

Number Of Ingredients 9

110g self-raising flour , plus extra for dusting
110g atta or plain wholemeal flour
3 tbsp rapeseed oil , plus extra for the bowl and frying
small knob of butter , melted
1 tbsp olive oil
12 cherry tomatoes , halved
4 large eggs
25g grated cheddar
2 tbsp double cream

Steps:

  • Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
  • Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
  • Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
  • Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
  • Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.

Nutrition Facts : Calories 349 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

MOROCCAN OLIVE FLATBREAD



Moroccan Olive Flatbread image

Provided by The Hearty Boys

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 cup plus 1 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
Extra-virgin olive oil

Steps:

  • Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
  • Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
  • Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

FLATBREAD



Flatbread image

Provided by Bobby Flay

Categories     side-dish

Time 4h15m

Yield 4 individual flatbreads or 1 large flatbread

Number Of Ingredients 5

1 1/2 cups warm water (105 to 110 degrees F);
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

  • Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
  • Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.

SPICY MOROCCAN EGGS



Spicy Moroccan eggs image

This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa

Provided by Sara Buenfeld

Categories     Breakfast

Time 30m

Number Of Ingredients 12

2 tsp rapeseed oil
1 large onion , halved and thinly sliced
3 garlic cloves , sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpea
2 x 400g cans cherry tomatoes
2 courgettes , finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs

Steps:

  • Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, 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 mins, 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 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
  • Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

Nutrition Facts : Calories 242 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium

Tips:

  • To make the perfect flatbread, use a combination of all-purpose flour and semolina flour. The semolina flour will give the flatbread a slightly chewy texture.
  • When cooking the eggs, be sure to keep them moving in the pan so that they cook evenly.
  • Don't overcook the eggs. They should be cooked until the whites are set and the yolks are still slightly runny.
  • Use a variety of toppings for your eggs. Some popular options include chopped tomatoes, onions, peppers, and cilantro.
  • Serve the eggs with a side of flatbread and goat cheese. The goat cheese will add a creamy and tangy flavor to the dish.

Conclusion:

Moroccan eggs with flatbread and goat cheese is a delicious and easy-to-make breakfast or brunch dish. The combination of flavors and textures is sure to please everyone at the table. This dish is also a great way to use up leftover flatbread and goat cheese.

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