Moroccan Scrambled Eggs
Here is a recipe full of flavours to spice up your Sunday brunches: Moroccan Scrambled Eggs! This recipe is a bit similar in taste to Shakshouka for those who know it. The difference is that it is even easier and faster to make.
Tips for making these Moroccan Scrambled Eggs
Here is a list of tips for making this recipe for Moroccan Scrambled Eggs.
How to dose the harissa?
Harissa is a paste of Tunisian cuisine made of chili, cumin, coriander and dried tomatoes. It is a rather spicy paste, so it is important to dose it precisely.
If you don’t like spicy food, you can replace the harissa with tomato paste and a touch of sugar.
If you like to eat spicy food but are afraid of using too much, start with half a teaspoon. You can then serve the harissa on the side and everyone can adjust the amount of harissa to their taste.
Is mozzarella mandatory?
No, you can leave out the mozzarella. The mozzarella adds creaminess to the scrambled eggs. It will melt in the pan and threads will form: pure deliciousness!
However, if you don’t have mozzarella or don’t want to start a mozzarella ball for this recipe, you can omit it or replace it with a small handful of grated cheese.
Isn’t that too spicy for a breakfast?
If you ask me, I would say: absolutely not! However, I know that not everyone can eat spicy food for breakfast. This Moroccan Scrambled Eggs recipe is also perfect for a quick and healthy breakfast.
And if you liked this recipe, check out my other scrambled eggs and omelette recipes.
Recipe for Moroccan Scrambled Eggs
For 2 servings you need the following ingredients.
Ingredients
- 4 eggs
- 100 g of feta
- 1 tomato
- 1 teaspoon of harissa
- 1/2 teaspoon cumin
- 1/4 mozzarella (optional)
- salt and pepper
- Olive oil
- Flat parsley (optional)
Preparation
Cut the tomatoes into small cubes.
Cut the feta cheese into small pieces and reserve 1/3 for decoration. Cut the mozzarella into small cubes. If you don’t have mozzarella, it’s not mandatory, the mozzarella will just bring a greedy and creamy side to the scrambled eggs.
In a bowl, mix the harissa, cumin and a drizzle of olive oil. Mix well. Add the eggs and beat them lightly. Add the tomato, feta cheese and mozzarella.
Heat some oil in a pan and pour the eggs into the pan. Remove the eggs from the pan and scramble to make scrambled eggs. Add salt and pepper.
Serve with the remaining feta cheese and a few parsley leaves for decoration.
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Moroccan Scrambled Eggs
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Ingredients
- 4 eggs
- 100 g of feta
- 1 to mato
- 1 teaspoon of harissa
- 1/2 teaspoon cumin
- 1/4 mozzarella optional
- salt and pepper
- Olive oil
- Flat parsley optional
Instructions
- Cut the tomatoes into small cubes.
- Cut the feta cheese into small pieces and reserve 1/3 for decoration. Cut the mozzarella into small cubes. If you don’t have mozzarella, it’s not mandatory, the mozzarella will just bring a greedy and creamy side to the scrambled eggs.
- In a bowl, mix the harissa, cumin and a drizzle of olive oil. Mix well. Add the eggs and beat them lightly. Add the tomato, feta cheese and mozzarella.
- Heat some oil in a pan and pour the eggs into the pan. Remove the eggs from the pan and scramble to make scrambled eggs. Add salt and pepper.
- Serve with the remaining feta cheese and a few parsley leaves for decoration.
Love this recipe. My new favorite way to switch up breakfast and bring in loads of flavour. Nice to have for dinner too!