Moroccan Baked Eggs

This was a great starting point for my dinner tonight! I sauteed up a portabella mushroom diced fine with my onion, and added coriander seeds, a bit of nutmeg, some tumeric and some curry powder to the spice palette and skipped the chilis. Subbed the kale out for spinach since that's what I had on hand, and served topped with some sour cream to counter the warmth of the spices. Absolutely delish eaten with some garlic naan. This is going to be added to my regular rotation, I can see it going really well over quinoa or couscous too.

I make a similar dish, but on the stovetop, poaching the eggs in tomato sauce with basic, garlic, onions... whatever spicing you like. I never use cast iron for this though as the acid in the tomato sauce deconditions the pan. This wasn't a problem for you? Love the lodge mini servers (I have so been looking for an excuse to get them) but I'd probably choose a ceramic baking dish for this project, to be on the safe side.

Hi Theta - Hmm I haven't had that problem but I've only used my pan a few times, but I like how you just gave me a reason to buy more dishes! :) Thanks

I've totally been looking for an excuse to get these. They'd be great for mac n cheese or a rice tian or some kind of gratin... ;-)

Thanks for the recipes!

I love moroccan eggs.. My mom always add some chickpeas to the tomato sauce, it just add little texture...

This looks wonderful and as always beautiful click.

B/W I had been so busy past week and could not check out all this deliciousness and now with everything together I am SO HUNGRY! LOL

I love this recipe! Chock filled with delicious flavors and spices. Nice touch with kale :)

i love that you took a restaurant favorite & attempted it at home. my bf has been pushing me to try that more & more (we did squash ravioli recently!). this dish in particular looks so delicious & easy to make. thanks for sharing the recipe!

ya! i love trying to recreate it at home they never seem to taste as good but close enough to do the job! squash ravioli sounds delicious. i always think about recreating butternut squash dishes...

after having breakfast at gjelina a few times, i am completely obsessed over their moroccan baked eggs so i wanted to take a stab at making a similar version at home. while i wouldn’t say this is the same version it’s pretty delicious and easy to make. if you’re looking for an alternative breakfast option or want to jazz up your normal breakfast routine!

MOROCCAN BAKED EGGS

1 tablespoons coconut oil

4 eggs

1 16 oz can of crushed tomatoes

1 small onion, chopped

1 small bunch kale, chopped

4 – 6 garlic cloves, sliced into rounds

1 teaspoon cumin seeds

1 red or green chili, seeded and thinly sliced

1/2 teaspoon hot smoked paprika

a pinch of cayenne

a pinch of saffron (optional)

salt and pepper to taste

1. pre-heat oven to 375º. in a skillet* melt coconut oil over medium heat, add cumin seeds, onions, salt and pepper and cook until onions are translucent

2. add tomatoes, chili, garlic, paprika, cayenne and saffron and kale and let simmer for 10-15 minutes or until sauce has thickened. taste the sauce and add additional seasoning if necessary

3. transfer sauce* into an oven proof dish and make a small dip in each then and carefully break an egg into each divot.

4. bake for 8-12 mins or until the egg whites are set and yolk is still runny.

* you can also use an oven proof skillet from the start so you don’t have to transfer your ingredients. i wanted to use my lodge mini server so i didn’t use my cast iron skillet!

PHOTOS BY JENNIFER CHONG

Original article and pictures take http://blog.jchongstudio.com/2013/03/moroccan-baked-eggs.html#_a5y_p=2477467 site