Moroccan Eggs

Delicious spicy Moroccan Eggs add rustic warmth to an Autumn day.

I love to make a hot lunch over the weekend to break from my regular weekday sandwiches in a rush.  A meal is far more enjoyable with time on my side and my family around the table chattering away.

This recipe is rustic, warm and filling for the Autumn weather, which has now hit my city of Melbourne. How lovely to break bread over the table and dip away into this spicy brunch alternative.

Eggs are so versatile. But I must admit I have my few egg recipes that get rehashed over again. This new Moroccan Eggs will be added to my repertoire.

This recipe was adapted from Colour of Maroc by Rob and Sophia Palmer – A visually stunning book I was lucky to receive as a gift. Book review to come shortly.

Moroccan Eggs

Serving Size: Serves 2

  • 1 tbs Olive Oil
  • 1/4 red onion
  • 1/2 red capsicum, sliced finely
  • 1 tsp harissa paste
  • 1 tin chopped tomatoes
  • 2 large eggs
  • 20 grams of feta, or goats cheese feta
  • 1 tsp of za’atar


  1. Heat oven to 180 degrees
  2. Fry onion and capsicum in oil on a low heat for around 10 minutes until soft.
  3. Add harissa for a minute, then the tin of tomatoes.
  4. When the mixture has reduce and thickened, divide into two small oven dishes (individual size).
  5. Make a hole in the middle and crack an egg gently into each.
  6. Cook for 20 minutes in oven.
  7. You want the egg white set and the eggs runny.
  8. Remove and sprinkle with feta and za’atar. Dip in the bread – Gorgeous!

Visit the This is Wellbeing blog for more healthy, balanced food with a global flavour.

Subscribe for free to get letest update