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–+ servings
Moroccan Eggs Brunch

Moroccan Eggs Brunch

Make a stunning Moroccan Eggs Brunch with spiced lamb and harissa yogurt. Our easy one-pan recipe is perfect for a flavorful, impressive weekend meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1/2 teaspoon cinnamon

Equipment

  • Large oven-proof skillet
  • Cutting board and chef’s knife
  • Mixing spoon
  • Small bowl for yogurt
  • Measuring spoons
  • Oven mitts

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare a large oven-proof skillet.
  2. Toast the fennel, cumin, and caraway seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
  3. Add a splash of oil to the skillet, then sauté the diced onion and garlic for a minute until softened.
  4. Add the ground lamb, breaking it up as it cooks and browning it for about 8 minutes.
  5. Stir in the salt, smoked paprika, ground cumin, Aleppo pepper, and cinnamon.
  6. Pour in the can of diced tomatoes, spinach, and water; stir and let simmer for 10 minutes covered on low heat.
  7. Taste and adjust seasoning if necessary.
  8. Create six wells in the stew and carefully crack an egg into each well, sprinkling salt and pepper on top.
  9. Transfer the skillet to the oven and bake for 7-10 minutes until egg whites are set but yolks are slightly jiggly.
  10. Meanwhile, mix plain yogurt with harissa paste for the topping.
  11. Once eggs are cooked, garnish with cilantro and Aleppo pepper and serve hot, allowing guests to add harissa yogurt.

Nutrition

Calories: 420kcalCarbohydrates: 15gProtein: 28gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 240mgSodium: 780mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

This dish pairs perfectly with warm crusty bread or pita for dipping. If you have leftovers, store the stew (without the eggs) in the fridge for up to 3 days, reheating gently before serving.
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