Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado

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  • Level: Easy
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 to 6 servings
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Roasted Chickpeas:

Two 15-ounce cans chickpeas, drained, rinsed and drained again

2 tablespoons olive oil

Kosher salt and freshly ground black pepper


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


  1. For the chickpeas: Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.