Moroccan Eggs with Flatbread and Goat Cheese

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 teaspoon Spanish sweet smoked paprika
  • Kosher salt and freshly ground black pepper
  • Honey, as needed, optional
  • 8 large eggs
  • 4 ounces soft goat cheese, crumbled
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
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Directions

Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.

Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.

Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.

Serve the eggs and sauce in the pan with the warm flatbread on the side.

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5

Newest Ratings and Reviews

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  • on September 08, 2014

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    Fantastic - BUT...all I made was the meat portion and served it over Ina's Rosemary polenta - substituting the rosemary for harissa & garam marsala.....and using goat cheese instead of pecorino romano. It was a very flavorful dinner. Thank you for giving me a different recipe to use the merquez sausage!!! We are from the Californina foothills and get we get our sausage from Latrobe, Pennsylvania. We made sure we had all the proper ingredients to ensure the correct flavoring. We love tweeking with recipes to suit our life in the hills!

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  • on June 01, 2014

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    Are you reviewing your recipe or the one Flay made? Because they are totally different.

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  • on May 28, 2014

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    I do not like canned tomatoes at all but I did try this when my niece made it for me she did not have the same spices because they were unavailable to us so we used a little homemade salsa in it and chorizo and we used Monterey Jack cheese, and placed over left over scalloped potatoes au gratin and it was so good. My whole family loved it even the little kids, we made 15 people and not one complaint.

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