Moroccan Eggs
Najat
Photo by Najat
Moroccan eggs are a true classic in Moroccan cuisine and are often served in many households for breakfast or lunch. The eggs are gently fried in extra virgin olive oil, giving them their authentic aroma and flavor. Delicious when served with fresh Moroccan bread, olives, and cheese spread. A simple, savory breakfast or lunch that is ready in just a few minutes!
Ingredients
MOROCCAN EGGS
SERVE WITH
Tips
Use fresh olive oil for the best flavor.
Serve with Moroccan bread.
Serve with Moroccan tea.
Instructions
Have all the ingredients ready for making the Moroccan eggs.
Heat the 30 ml olive oil in a frying pan over medium heat and let the oil warm up for about 1 minute. Crack the eggs into the pan one by one.
Immediately season the eggs with salt and ground cumin to taste. Cook the eggs for 2–3 minutes, depending on how soft you want the yolk to be.
While cooking, spoon some of the warm olive oil over the eggs for extra flavor and creaminess. If needed, gently keep the eggs separate with a spatula.
Place the eggs on a plate and drizzle some more olive oil on top. Use as much as you like, but Moroccan-style eggs are usually served with a generous amount. Garnish with spreadable cheese and olives.
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What are Moroccan eggs?
Moroccan eggs are fried eggs cooked in olive oil and seasoned with cumin and salt. They are often served with bread, olives, and other savory side dishes
How do you eat Moroccan eggs?
Moroccan eggs are usually eaten with fresh Moroccan bread. You dip the bread into the olive oil and the soft yolk for extra flavor.
What oil do you use for Moroccan eggs?
For this recipe, extra virgin olive oil is preferred. It gives the eggs their rich and authentic flavor.
How do you get a soft yolk in fried eggs?
Cook the eggs over medium heat and keep the cooking time short, about 2 to 3 minutes. Once the egg whites are set, they are ready to serve.
Are Moroccan eggs healthy?
Yes, this dish contains healthy fats from olive oil and protein from eggs. It is a nutritious and filling breakfast.
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