Embark on a culinary journey to Morocco with our tantalizing recipe for Moroccan Peas and Eggs, a delightful dish that captures the essence of Moroccan cuisine. This vibrant and flavorful dish features tender peas simmered in a rich tomato sauce, complemented by the addition of aromatic spices and herbs. Perfectly poached eggs nestle atop the flavorful mixture, adding a delightful richness and creaminess.
Alongside the main recipe, we present a tempting array of variations to satisfy diverse culinary preferences. For those who prefer a vegetarian option, we offer a Meatless Moroccan Peas and Eggs recipe that delivers all the savory flavors without the meat. For those seeking a touch of heat, the Spicy Moroccan Peas and Eggs recipe infuses the dish with a delightful kick of spice. And for those who love the taste of fresh herbs, the Moroccan Peas and Eggs with Fresh Herbs recipe adds a burst of vibrant flavors.
Each variation promises a unique culinary experience, catering to different tastes and dietary preferences. Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide clear and easy-to-follow instructions, ensuring you can recreate these Moroccan delights in the comfort of your own home. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to the heart of Morocco!
MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
- Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
- Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
- Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.
Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams
MOROCCAN PEAS & EGGS
Make and share this Moroccan Peas & Eggs recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Place the peas, oil, & spices in a small frying pan. Cook over medium heat for 5 minutes.
- Scramble the eggs & add it to the peas. Cook until the eggs are dry & firm.
- Serve with thick bread.
MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
MOROCCAN-INSPIRED EGGS
Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.
Provided by Healthination
Categories World Cuisine Recipes African North African Moroccan
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
- Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
- Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g
MOROCCAN EGGS
I stumbled across this at recipehub.com. Moroccan eggs are great for vegetarians. The recipe is easy to prepare, nutritious and tasty as well! This is best served with bread.
Provided by Elmotoo
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
- Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
- Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
- Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
- Simmer for a further 2 minutes, or until the eggs are cooked how you like them.
Tips:
- Use fresh ingredients: Fresh peas and eggs are essential for this dish. Fresh peas have a sweeter flavor and a more tender texture. Fresh eggs will also give you a richer flavor.
- Don't overcook the peas: Peas should be cooked until they are tender but still have a slight bite to them. Overcooked peas will be mushy and lose their flavor.
- Use a good quality olive oil: Olive oil is a key ingredient in Moroccan cuisine. Choose a good quality extra virgin olive oil for the best flavor.
- Season the dish well: Moroccan cuisine is known for its bold flavors. Be generous with the spices and herbs in this dish. Cumin, paprika, and ginger are all essential spices for this dish.
- Serve the dish with a side of bread: Moroccan peas and eggs is traditionally served with a side of bread. This allows you to soak up the delicious sauce.
Conclusion:
Moroccan peas and eggs is a flavorful and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of fresh peas, eggs, and Moroccan spices, this dish is sure to please everyone at the table.
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