Breakfast in Bed: Moroccan Eggs
You’ve had eggs before…but never like this. Private chef Tehra Turnbaugh Thorp spiced up this classic dish, inspired by the flavors of Morocco. With options to make it fiery (or not!), this addition of Breakfast in Bed is anything but basic.
- 3 links Merguez sausage, chopped into small pieces*
- 1 tsp coriander seeds
- 1/4 c boxed chopped tomatoes
- 1/4 c organic chickpeas (garbanzo beans)
- 3 eggs
- 3 tbsp Strauss Greek yogurt
- 2 green onions, slivered whites only
- cilantro, as a garnish
- 1 tbsp light olive oil
- salt, to taste
*Merguez sausage has a slight kick, but if you want a little more heat, add Harissa (the classic Tunisian spice) or Sriracha (the old standby) to the skillet.
Preparation and Cooking
- Preheat the oven to 400° Fahrenheit.
- Place a small, cast iron skillet on the stove over a high heat. Once hot – we’re talking smoking – pour the olive oil into pan then carefully add in the Merguez. Sauté the sausage until browned.
- Quickly mix in coriander seeds, chopped tomatoes and chickpeas so as not to burn the seeds. Stir to evenly distribute the ingredients and coat the bottom of the pan with sauce from the tomatoes.
- Break three eggs over the top of the stew, off-set from the center.
- Dollop yogurt in various places along the top of the dish and season with salt. Top with your slivered green onions – remember, only use the whites for this dish.
- Remove skillet from burner and place on center rack of oven. Cook to your preferred yolk temperature. We recommend over-easy or soft, which takes about four minutes.
- When the egg has cooked to your liking, generously wrap the handle of the skillet in a cloth and remove from oven. Keep the cloth on handle (Skillets maintain heat!) and top with cilantro. Serve immediately.