Moroccan Baked Eggs with Chickpeas
User Reviews
4.8
Moroccan Baked Eggs with Chickpeas
Description
This recipe starts by sautéing diced yellow onions, red bell peppers, and minced jalapeño to soften and release their sweetness. Garlic and a blend of warm spices—cumin, smoked paprika, cinnamon, and allspice—are added to build fragrance and complexity. Harissa paste boosts the sauce’s spicy, smoky character, mixing with crushed canned tomatoes and rinsed chickpeas for heartiness and body.
After simmering to thicken and blend the sauce flavors, fresh lemon zest and chopped cilantro are stirred in for herbal freshness and a subtle citrus note. Eggs are cracked directly over the sauce, seasoned, and then baked in the oven until the whites are just set but yolks remain tender.
This dish is served with warm naan or crusty bread to scoop up the sauce and eggs, making it suitable for breakfast, brunch, or a light dinner. The combination of spices and legumes provides warmth and sustenance, while the baked eggs add richness and texture contrast.
Ingredients
- 1/2 cup yellow onion diced
- 1/2 cup red bell pepper diced
- 1 jalapeno pepper seeds removed and minced
- 2 teaspoons garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons harissa
- 28 ounce crushed tomatoes canned
- 15 ounce chickpeas rinsed and drained, canned
- 1 teaspoon lemon zest
- 2 tablespoons cilantro chopped
- 5 egg
- naan bread or crusty bread for serving
Instructions
- Preheat oven to 375° F.
- Heat a large skillet over medium-high heat. When the skillet is hot add in a couple teaspoons of olive oil and swirl around the bottom of the pan.
- Add in the onion, red bell pepper and jalapeño and sauté until they soften, about 2 minutes. Add in the garlic, spices, kosher salt and fresh ground black pepper and sauté for another minute.
- Stir in the harissa, crushed tomatoes, lemon zest and chickpeas until everything is combined. Turn the heat down to low and simmer for 6-8 minutes or until the sauce has thickened slightly and everything is heated through. Stir in the cilantro.
- Crack the eggs into the skillet over the sauce and season with kosher salt and black pepper. Place the entire skillet in the oven and bake until the eggs are just set, 7-10 minutes. Sprinkle with cilantro and serve with warm naan or crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 160mg | 53% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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