Recipe courtesy of Bobby Flay
Moroccan Eggs with Flatbread and Goat Cheese
Total:
40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 to 6 pieces flatbread, such as pita, naan or lavash
  • 3 to 4 tablespoons canola oil 
  • 12 ounces merguez sausage, casings removed 
  • 1 medium Spanish onion, halved and thinly sliced 
  • 2 cloves garlic, minced 
  • One 28-ounce can plum tomatoes, coarsely crushed 
  • 1 to 2 tablespoons harissa, depending on how spicy you want it 
  • 1 tablespoon ras el hanout (Moroccan spice blend)
  • 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

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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