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Moroccan Eggs
Over 2 hours
4 to 6

What I love about running is the feeling of freshness amidst all the hard effort, the silence of the city in the early morning, and the best thing after running is your breakfast. You already know after you shower you'll eat a lot, but in a good way, and the Moroccan Egg is perfect for that moment. Another vegetarian dish with a lot of colors and flavours, I love making this dish for Breakfast or making a big portion for the middle of the table to share with the family. My daughter Marilou loves it. For the adults you can always make it more spicy. You need toasted bread to dip in the dish; with a cup of black coffee you’re starting your weekend very well indeed

Try to prepare the dish a day in advance, it's worth it!

Recipe courtesy of
  • 3 Red peppers
  • 1 White onions 
  • 75ml Olive Oil
  • 4 cloves of garlic thinly sliced
  • 30g rose Harissa (I recommend Belazu Rose Harissa)
  • ½ dessert spoons of roasted and crushed cumin and coriander
  • 25 ml red wine vinegar
  • 1 teaspoon sugar
  • Approximately 6 eggs, allowing one egg per person
  • 500 g of tinned chopped tomatoes
  • Salt and pepper to taste
  • Chopped parsley and coriander, a good dessert spoon per person
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  1. Blister the skins of the peppers, either on the grill, directly over the gas jet or in a superhot oven. 
  2. When peppers are evenly blistered and dark skinned, place them in a bowl and cling film. Leave the peppers for 2 hours.
  3. Remove from bowl and cut the pepper in half, lengthways. Remove seeds and place flat on a chopping board, scrape off the skin with a knife. 
  4. Slice the peppers in to strips and reserve until later. 
  5. Slice onions in half, through the root and remove root. Now slice them into thin slices. 
  6. Cook the onions in the olive oil until soft. Add chopped garlic, harissa, the mixed spices, sugar, red wine vinegar and leave to cook for a few minutes.
  7. Add tomatoes and reduce by about half, now add the sliced peppers (prepare this the day before if you require)
  8. To serve, heat some or all of your pepper mix depending on how many guests you are serving up for. Mix with the fresh herbs and place pepper mix in a heat proof baking dish or plate. Make a hole in the peppers and crack in an egg, place in a pre-heated oven at 160 degrees and cook until the eggs are cooked to your preference.
  9. Remove and drizzle with some Harissa and a generous sprinkling of Dukkah. Serve with flat bread or couscous.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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