Moroccan Eggs with Flatbread and Goat Cheese

Total Time:
55 min
Prep:
25 min
Cook:
30 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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