Moroccan Eggs with Harissa Yogurt

If you are looking for a hearty and flavorful brunch recipe, you will love these Moroccan eggs with lamb and harissa yogurt. Eggs are baked in a delicious stew of ground lamb, onion, garlic, tomatoes, spinach and Moroccan spices, then topped with a spicy and tangy yogurt sauce. It’s a dish that will warm you up and satisfy your taste buds!

This recipe is inspired by a dish I had in Morocco a few years ago, where they grilled lamb skewers and served them with eggs and bread. It’s similar to shakshuka, but with the addition of lamb and a hint of cinnamon. You can also make this for dinner, as it’s very filling and comforting.

The key to this recipe is using fresh and quality ingredients, especially the lamb. I recommend using American lamb, which is local, fresh and available year-round. American lamb is also more flavorful and tender than imported lamb, as it travels less and supports local farmers.

The other star ingredient is ras el hanout, a Moroccan spice blend that adds depth and complexity to the dish. Ras el hanout means “top of the shop” in Arabic, and it can contain up to 30 different spices. You can make your own ras el hanout at home or buy it from a specialty store or online.

The harissa yogurt is a simple but delicious topping that adds some heat and creaminess to the dish. Harissa is a North African chili paste that you can find in most grocery stores or make your own at home. Just mix it with some plain yogurt and you have a tasty sauce that goes well with the lamb and eggs.

To make this dish, you will need a large oven-proof skillet or a tagine (a traditional Moroccan clay pot). You will first cook the lamb stew on the stove, then make some wells for the eggs and bake them in the oven until they are cooked to your liking. Then you will sprinkle some fresh cilantro and chili flakes over the dish and serve it with the harissa yogurt on the side. You can also serve some crusty bread or pita bread to dip into the sauce.

This Moroccan eggs with lamb and harissa yogurt recipe is easy to make and full of flavor. It’s a great way to spice up your brunch or dinner menu and impress your guests with a unique and delicious dish!

Ingredients

• 1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds
• 1/2 onion, diced
• 4 garlic cloves, rough chopped
• 1 lb ground American lamb
• 1 teaspoon salt
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1/2 teaspoon aleppo chili flakes (or regular chili flakes)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon turmeric
• 1/4 teaspoon coriander
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 28 ounce can diced tomatoes (or crushed tomatoes)
• 2 cups baby spinach (or chopped regular spinach)
• 6 eggs
• 1/4 cup chopped cilantro
• Harissa yogurt (see below)

Harissa Yogurt

• 1/2 cup plain yogurt
• 2 tablespoons harissa paste (or more to taste)

Instructions

1. Preheat oven to 375°F.
2. In a small skillet over medium heat, toast the fennel seeds, cumin seeds and caraway seeds until fragrant, about 3 minutes. Transfer to a mortar and pestle or a spice grinder and grind them coarsely.
3. In a large oven-proof skillet or a tagine over medium-high heat, heat some oil and sauté the onion and garlic until soft, about 10 minutes.
4. Add the ground lamb, salt and all the spices (including the toasted ones) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 15 minutes.
5. Stir in the tomatoes and spinach and bring to a simmer. Cook until slightly thickened, about 10 minutes.
6. Make six wells in the lamb mixture and crack an egg into each well. Season the eggs lightly with salt and pepper.
7. Transfer the skillet or tagine to the oven and bake until the eggs are set to your liking, about 8 to 10 minutes for runny yolks or longer for firmer yolks.