My Irishman gave me Paula Wolferts Moroccan cookery book for Christmas.
I love love love the flavours of Morocco and have had lots of fun expanding my repertoire.
There’s a classic tajine (Moroccan stew) of kefta (meatballs) eggs and olives. I’ve been on a mission to have more eggs for dinner so I thought I’d try it without the meat.
Definitely a winner!
Love how the olives provide that salty flavour explosion and meaty texture. Who needs meatballs?
Moroccan Egg & Olive Tajine
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 cup tomato passata / puree or pasta sauce
- 6 eggs
- 50 g pitted olives (large handful)
- 1 bag baby spinach leaves
Instructions
- Heat a large frying pan on a medium high heat. Add a super generous glug of extra virgin olive oil and spices. Cook spices in oil for 20 seconds or until you can just smell them. Be careful not to burn.
- Add tomato passata / puree / pasta sauce and bring to a simmer. Crack eggs into the sauce and simmer, covered for 2-3 minutes or until the egg white has set and the yolks are still runny. Roughly chop olives.
- Divide baby spinach between two bowls. Top with eggs and sauce and finish with olives. Finish with a drizzle of extra virgin olive oil.
WINE MATCH: A nice buttery chardonnay. Or a pot of Moroccan mint tea.
Variations & Substitutions
pantry-friendly – frozen spinach.
more substantial (carb lovers) – couscous, rice, pita bread or cooked pasta.
more substantial (low carb) – more eggs, serve with cauliflower ‘couscous’, zucchini tortillas or serve with roast almonds, avocado, goats cheese or crumbled feta.
more veg – add grilled peppers, grilled zucchini, grilled eggplant, cooked mushrooms or other cooked veg to the sauce.
carnivore / egg-free – chicken thigh or breast fillets (brown in pan before toasting spices and simmer until cooked through) or spicy sausage, salami, pork, lamb or try this Moroccan Meatball Tajine instead.
different tomatoes – a can of crushed tomatoes will work as well.
keto / ultra low carb – replace 1/2 tomato with stock or water.
tomato-free – try this green Shakshuka instead.
no olives – serve with roast almonds, pine nuts, goats cheese or crumbled feta.
herby – serve with basil, mint or parsley leaves.
different spices – love it with my Stonesoup secret spice. Or try ras el hanout or even curry powder.
Waste Avoidance Strategy
ground cumin / smoked paprika / passata / puree / pasta sauce / olives – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.
Problem Solving Guide
bland – more salt. A drizzle of chilli oil or hot sauce will help.
too dry – drizzle with some peppery extra virgin olive oil.
eggs rubbery – overcooked eggs! Not much you can do now. Next time simmer more gently / for less time.
eggs ‘snotty’ – UNDERcooked eggs! Add back to the pan and simmer for a little longer.
Prepare Ahead
I prefer the eggs when freshly cooked so you get the runny yolks! Leftovers will keep in the fridge for 2 weeks. Don’t freeze.
Add to my Old Favourite Recipes
Enjoyed this egg dish for the 4 th day of the challenge
Nice one Melita!
Breakfast for dinner! I appreciated the video.
Yes Breakfast for dinner! I hadn’t thought of it that way Paul 🙂
I made this by simmering a finely chopped carrot and capsicum to begin, then added the green leaves, chopped, just before the spices, to which I added 2 tsp of vegetable stock powder. The whites took much longer than 3 minutes to set, and I managed to get the yolks to my ideal, i.e. neither runny nor chalky, but a perfectly moist jelly. Yum.
Excellent Mark!
Getting eggs to that sweet spot is a wonderful feeling isn’t it 🙂