Moroccan Fried Eggs With Cumin And Salt Recipes

MOROCCAN PEAS & EGGS

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.

CUMIN-FLAVORED SALT

Steps:

• Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. Grind very coarsely in a mortar or spice mill. Combine in a bowl with salt and stir together. Add red pepper flakes or cayenne, if using.

MOROCCAN-INSPIRED EGGS

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.

MOROCCAN FRIED EGGS WITH CUMIN AND SALT

Steps:

• Heat the oil in a frying pan over medium heat.
• Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
• This allows more egg to make contact with the pan for faster cooking.
• When the eggs have cooked, sprinkle with salt and cumin, and serve.

MOROCCAN BAKED EGGS

Steps:

• 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

MOROCCAN FRIED CAULIFLOWER

Steps:

• Break the head of cauliflower into bite-sized florets. Steam (covered) for two to three minutes. Be careful not to overcook-you want the cauliflower to still be firm with a crisp-tender bite. Drain.
• In a large bowl, beat the eggs. Whisk in the water and then whisk in the flour until smooth.
• Add the garlic, parsley, cumin, paprika, salt, and cayenne pepper. Whisk to blend in smoothly.
• Transfer the cauliflower florets to the bowl. Toss (simply pick up the bowl and shake carefully) or stir gently until the cauliflower florets are evenly coated with batter.
• Heat about 1/4 inch/.5 cm of vegetable oil in a large skillet over medium heat until hot. Transfer some of the coated cauliflower florets to the hot oil; do not crowd.
• Cook for several minutes then turn over with spoons or forks to cook the other side, again for several minutes, until deep golden. Remove the cooked cauliflower with a slotted spoon to the paper-towel-lined pan to drain. Repeat with the remaining cauliflower.
• Serve the fried cauliflower as-is or with a dipping sauce, or with mayonnaise and lemon wedges on the side.