Name: Spicy Moroccan Fried Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup olive oil; 1 teaspoon paprika; pinch of crushed red pepper flakes; pinch of saffron; 1 tablespoon olive oil or butter; 6 eggs; cumin and sesame seeds, for serving; kosher salt and pepper; 1 cup kalamata olives; fresh tomatoes, cucumbers, fruit, dried fruit, nuts, and bread, for serving

Moroccan fried eggs could not be simpler…or more delicious.

Spicy Moroccan Fried Eggs | halfbakedharvest.com @hbharvest

I did a lot of research on how Moroccan’s cook up their eggs. And while there are obviously various ways to do it, the most common method used by Moroccan’s is to fry their eggs. They simply fry the eggs, break the yolks just a little while still in the pan, and then serve them sprinkled with cumin and a side of bread (lots of bread) and olives. Simple as that.

I added a little crushed red pepper and paprika infused olive oil to give the eggs just a touch of heat. Completely optional, but so good. The one key here is to serve the eggs with plenty of bread and olives. The bread is for soaking up all that yummy runny yolk, and the olives add a nice salty bite. These eggs are perfect for breakfast, lunch or even a breakfast for dinner style meal.

4.34 from 12 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Spicy Moroccan Fried Eggs

By halfbakedharvest

Course: Brunch

Cuisine: Moroccan

Keyword: brunch recipes, easy recipe, spiced egg

Take your eggs to the next level!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Calories 196 kcal

Ingredients

1/4 cup olive oil
1 teaspoon paprika
pinch of crushed red pepper flakes
pinch of saffron
1 tablespoon olive oil or butter
6 eggs
cumin and sesame seeds, for serving
kosher salt and pepper
1 cup kalamata olives
fresh tomatoes, cucumbers, fruit, dried fruit, nuts, and bread, for serving

Instructions

1. In a small saucepan, combine the olive oil, paprika, crushed red pepper flakes, and saffron over medium heat. Cook 5 minutes to infuse the oil and then remove from the heat.
2. Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking. Season with cumin, salt, and pepper. Sprinkle with sesame seeds and then drizzle with the infused oil. Break the yolk and serve with bread and olives.

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