Moroccan Eggs with Harissa Yogurt
Ingredients
The stew
-
½
teaspoon
fennel seeds
-
½
teaspoon
cumin seeds
-
½
teaspoon
caraway seeds
-
½
cup
onion, diced
-
4
cloves
garlic, rough chopped
-
1
lb
ground American lamb
-
1
teaspoon
salt
-
2
teaspoons
smoked paprika
-
2
teaspoons
cumin
-
½
teaspoon
aleppo chili flakes
-
½
teaspoon
cinnamon
-
14
oz
fire-roasted tomatoes, diced
-
¼
cup
water
-
2
cups
chopped spinach
-
6
units
eggs
-
to taste
salt and pepper
Garnish
-
to taste
aleppo chili flakes
-
to taste
cilantro leaves
-
½
cup
plain yogurt
-
a few tablespoons
harissa paste
Instructions
- Preheat the oven to 375°F.
- Toast the whole spices in a dry skillet until fragrant.
- In the skillet, heat oil and sauté onion, garlic, and ground lamb until the lamb is cooked through.
- Add salt, spices, tomatoes, spinach, and water; cover and simmer for 10 minutes.
- Taste and adjust seasoning as needed.
- Make wells in the stew and crack the eggs into them; sprinkle eggs with salt and pepper.
- Bake for 7-10 minutes until the egg whites are opaque and yolks are still soft.
- Mix harissa paste with yogurt to serve on the side or spoon over the dish.
- Garnish with cilantro and sprinkle with Aleppo chili flakes.
Nutrition Facts (estimated)
Servings
6
Calories
318
Total fat
22.9g
Total carbohydrates
6.9g
Total protein
19.8g
Sodium
608mg
Cholesterol
241.3mg
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