Moroccan Eggs with Flatbread and Goat Cheese Recipe

Name: Moroccan Eggs with Flatbread and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 pieces flatbread, such as pita, naan or lavash; 3 to 4 tablespoons canola oil; 12 ounces merguez sausage, casings removed; 1 medium Spanish onion, halved and thinly sliced; 2 cloves garlic, minced; One 28-ounce can plum tomatoes, coarsely crushed; 1 to 2 tablespoons harissa, depending on how spicy you want it; 1 tablespoon ras el hanout (Moroccan spice blend); 1 teaspoon Spanish sweet smoked paprika; Kosher salt and freshly ground black pepper; Honey, as needed, optional; 8 large eggs; 4 ounces soft goat cheese, crumbled; 1/4 cup coarsely chopped fresh cilantro; 1/4 cup coarsely chopped fresh flat-leaf parsley

Servings: persons

4 to 6 pieces flatbread, such as pita, naan or lavash
3 to 4 tablespoons canola oil
12 ounces merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 cloves garlic, minced
One 28-ounce can plum tomatoes, coarsely crushed
1 to 2 tablespoons harissa, depending on how spicy you want it
1 tablespoon ras el hanout (Moroccan spice blend)
1 teaspoon Spanish sweet smoked paprika
Kosher salt and freshly ground black pepper
Honey, as needed, optional
8 large eggs
4 ounces soft goat cheese, crumbled
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh flat-leaf parsley

1
Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
2
Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer.
3
Add the sausage and cook until golden brown and just cooked through, about 3 minutes.
4
Add the onions and cook until softened and lightly golden brown.
5
Add the garlic and cook for 1 minute.
6
Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil.
7
Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes.
8
Season with salt, pepper and honey, if needed.
9
Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes.
10
Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
11
Serve the eggs and sauce in the pan with the warm flatbread on the side.

1086

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 to 6 pieces flatbread, such as pita, naan or lavash, 3 to 4 tablespoons canola oil, 12 ounces merguez sausage, casings removed, 1 medium Spanish onion, halved and thinly sliced, and more.

Yes, Moroccan Eggs with Flatbread and Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan Eggs with Flatbread and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions