Moroccan Peas Eggs Recipes

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MOROCCAN PEAS & EGGS



Moroccan Peas & Eggs image

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

1 (8 1/2 ounce) can sweet peas, drained or 9 ounces frozen peas
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/4-1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ginger
2 -3 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.

MOROCCAN EGGS



Moroccan Eggs image

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

600 g ripe tomatoes
4 tablespoons olive oil
6 green onions
4 garlic cloves, sliced
1 teaspoon cumin seed, roughly ground
1 pinch cayenne pepper
1 teaspoon sugar
4 eggs

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.

MOROCCAN-INSPIRED EGGS



Moroccan-Inspired Eggs image

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

2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro

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

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