Moroccan Style Eggs

If you are like me during any weekday morning, I’m on the run. My routine typically consists of working out, and heading home to make a batch of juice, greeting those who are still there (also on the move), and getting in my car to head to work. It’s rare that I eat much of a breakfast, and if I do it is typically a hard boiled egg and toast, or an egg of some sort for that matter. The weekends on the other hand tend to make a 360 with my normal weekday routine. I don’t work out, and I look forward to a hearty breakfast to start the day out right.

This past weekend was no exception to that thought, and I had my mind set on having a substantial breakfast that was loaded with flavor, simple to make, and would get me through my first commute to downtown Milwaukee. This is where the Moroccan style eggs came into the picture.

Moroccan Style Eggs Recipe

This pretty much all started because I was looking at a jar of marinara sauce, and also the realization that I had some great spices I wanted to use to really warm things up. This dish is typically known as Shakshouka, and can be eaten any time of the day. I’m thinking of it right now, and it would be perfect for lunch, or dinner, along with some crusty bread for swiping up the sauce. Did I mention how great the sauce is?

Let’s get started.

  • 1 tbsp canola oil
  • 2 links Italian Sausage, casing removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups marinara sauce
  • 1 tbsp hot harissa powder
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp Moroccan style spice (cumin, curry, coriander, cardamon, cinnamon, salt)
  • 2 whole eggs
  • 1 tbsp fresh cilantro, chopped

Start by heating the canola oil in a small cast iron skillet. Bring to a medium heat, then add in the sausage, without the casing. Begin breaking up with a wooden spoon, and cook until the sausage is fully cooked. Drain about half of the oil, leaving some in the pan.

Remove the sausage with a slotted spoon and set aside.

In the meantime, add the onions to the pan, along with the Moroccan spices. Stir, and let these sweat for about 4 minutes, then toss in the garlic. Stir again. Once you smell the garlic, add the sausage back in, along with the marinara sauce. Keep in mind that you could used crushed tomatoes if you want, but I did not have that in stock, so I used marinara which worked out just as well.

How to make Moroccan Style Eggs

Give a good stir, let the sauce come to simmer, then crack in two eggs. Cover, and cook until the egg whites have set, however you still have a warm yolk, about 8 minutes.

During this time, add the harissa powder and the olive oil to a small bowl, and mix until combined.

Uncover, drizzle on the harrisa mixture, and shower with the fresh cilantro. Serve in the skillet with some crusty bread.

Moroccan Style Eggs

These Moroccan style eggs are to seek after. You get the awesomeness from your classic onion, garlic, and marinara that you are so accustomed to, but then this great warmth from the Moroccan spice and harissa paste, that when paired with the creaminess of the egg yolks, and texture of the cooked sausage, well, I say no more. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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