Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado

Total Time:
1 hr
20 min
40 min

4 to 6 servings

  • Roasted Chickpeas:
  • Two 15-ounce cans chickpeas, drained, rinsed and drained again
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Scramble:
  • 3 tablespoons olive oil
  • 5 cloves garlic, finely chopped to a paste or grated with a rasp grater
  • 1 Fresno chile, finely diced
  • 1 tablespoon harissa paste
  • 8 ounces ground turkey or chicken (90/10)
  • 1 tablespoon red wine vinegar
  • 8 large eggs
  • 1/4 cup chopped fresh cilantro
  • 2 ripe avocados, peeled, pitted and diced
  • 1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained
  • For the chickpeas: Preheat the oven to 425 degrees F.

  • Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes.

  • For the scramble: Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and chile and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat.

  • Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer.

  • Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas.

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