Moroccan Eggs! Eggs are baked in the most mouthwatering lamb stew infused with Moroccan Spices, then topped with Harissa Yogurt. A delicious brunch recipe perfect for lazy Sundays, or serve it up for dinner! Either way the flavors will satisfy!
Well, good morning, Moroccan Eggs! These babies are baked in the most delicious lamb stew infused with fragrant Moroccan spices, then topped with flavorful Harissa yogurt and fresh cilantro. A hearty, stick-to-your-bones kind of brunch, perfect for lazy Sundays.
It’s based on a dish we experienced in Morocco a few years back and I had it tucked away for these colder months. It’s similar to Shakshuka, but with the addition of ground lamb and a whisper of cinnamon.
It starts with ground lamb. This week I’m partnering with American Lamb to help celebrate Sunday Funday. (Enter to win free lamb and some great accessories!)
When using American lamb, you’re supporting local producers and their families, not relying on lamb that’s being imported from around the world. American lamb is fresher in because it can be found locally, and travels less, and it’s available year-round.
The flavorful Moroccan stew is made with ground lamb, onion, garlic, tomatoes and spinach and infused with Moroccan Spices!
It smells heavenly! Once the lamb stew is done ( it only takes about 25 minutes) make little wells for where the eggs will go.
Add the eggs, then place in a 375F oven.
Bake until the whites are opaque leaving the yolks soft, about 8-10 minutes.
When the eggs are done to your liking, scatter with fresh cilantro and sprinkle with Aleppo Chili flakes.
Spoon a little harissa paste over top, or whip up this easy Harissa yogurt!
Add a few tablespoons harissa paste (either store-bought or homemade) to a 1/2 cup of plain yogurt!
I hope you enjoy these Moroccan Eggs and let me know what you think in the comments below!
Moroccan Eggs! Eggs are baked in a flavorful lamb stew infused with Moroccan Spices, topped with Harissa Yogurt. A delicious breakfast or brunch recipe. #moroccanrecipes
- 1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds
- 1/2 onion, diced
- 4 garlic cloves, rough chopped
- 1 lb ground American lamb
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon aleppo chili flakes (or regular chili flakes)
- 1/2 teaspoon cinnamon
- 14-ounce can fire-roasted tomatoes ( and juices) , diced
- 1/4 cup water, more as needed
- 2 cups chopped spinach ( fresh, or use one cup frozen)
- 6 eggs
- salt and pepper to taste
Garnish: aleppo chili flakes, cilantro leaves and harissa yogurt
- Preheat oven to 375F
- Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.
- Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.
- Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.
- Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.
- Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.
- While this is baking, mix the harissa paste with the yogurt to serve on the side ( or spoon over top). See notes.
- Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).
Keywords: baked eggs, moroccan baked eggs, moroccan eggs, Moroccan lamb stew, moroccan recipes,