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Moroccan-style eggs

  • 4
Moroccan-style eggs

For a more flamboyant breakfast dish, try your hand at this rather sensational and intensely flavoured Middle Eastern-inspired version of an omelette.


  • 300 grams lean lamb mince
  • ½ red onion, peeled and finely chopped
  • ¼ cup fresh white breadcrumbs
  • 1 egg, beaten
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh chopped parsley
  • 400 gram can chopped tomatoes in juice
  • 2 teaspoons caster sugar
  • 1½-2 teaspoon ras el hanout spice mix
  • 2-3 tablespoons freshly chopped coriander
  • 4 eggs

Ras el hanout spice mix

  • 1 teaspoon each cardamom, cinnamon, cumin, coriander and salt
  • 2 teaspoons ground paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon caster sugar


  1. In a bowl mix together the lamb mince, onion, breadcrumbs, egg, cinnamon and parsley with a good seasoning of salt and pepper. Roll even amounts into 16 small meatballs.
  2. Heat a dash of oil in a large frying pan and cook the meatballs until golden and evenly cooked. Stir in the tomatoes, sugar, ras el hanout spices and coriander. Season with salt and pepper.
  3. Bring to the boil, reduce the heat and make room between the meatballs to crack the eggs into the sauce. Cover the pan and cook for 3-4 minutes or until the whites are set and the yolks still runny. Serve in bowls with chunks of crusty bread or toasted ciabatta.

Ras el hanout spice mix

  1. Mix all the ingredients together and store in an airtight jar.

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