🇲🇦 Moroccan

Eggs Mchermel

Name: Eggs Mchermel
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Olive Oil; 6 Eggs; 1 tsp Ground Cumin; 1/2 tsp Ground Cinnamon; 1 tsp Ras el Hanout; 1 Preserved Lemon; 100 g Green Olives

🇲🇦 Moroccan

A soul-warming moroccan curry where eggs simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. 37 minutes of mostly hands-off cooking.

Prep 12 min Cook 25 min Serves 4 Medium

Ingredients

Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Olive Oil2 tbsp
Eggs6
Ground Cumin1 tsp
Ground Cinnamon1/2 tsp
Ras el Hanout1 tsp
Preserved Lemon1
Green Olives100 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Olive Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ras el hanout, ground cumin and ground cinnamon; toast for about a minute until the kitchen smells incredible.
4
Add the eggs, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the eggs is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

Cook it with your pantry → Share this page: /dish/8193

Video: Moroccan eggs in tomato sauce · on YouTube