Moroccan Eggs with Flatbread and Goat Cheese

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5

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Total Reviews: 4

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  • on December 01, 2014

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    I saw this program two days after Thanksgiving so we had plenty of leftover smoked turkey. I substituted diced turkey for the lamb and 6 diced Roma tomatoes for the canned and added about 1/4 cup water to make up for canned tomato liquid; I found a recipe for the Ras el Hanout and made that. One tablespoon of the harissa was enough heat combined with the spice mixture. Served over rice with the eggs it was a delicious combination of flavors. I will definitely make this dish again with lamb (next time) or with next year's leftover turkey. (No salt needed if using a brined/smoked turkey.)

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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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