Moroccan Eggs with Lamb and Harissa Yogurt Recipe
Moroccan Eggs! Eggs are baked in a flavorful lamb stew infused with Moroccan Spices, topped with Harissa Yogurt. A delicious breakfast or brunch recipe.
How to Make the Best Moroccan Eggs with Lamb and Harissa Yogurt
Wake up to the bold, aromatic flavors of North Africa with this stunning Moroccan Eggs with Lamb and Harissa Yogurt recipe. This dish features perfectly baked eggs nestled in a rich, spiced lamb stew that’s bursting with warm flavors of cumin, paprika, cinnamon, and a touch of heat from Aleppo chili flakes.
The magic of this recipe lies in the layers of flavor you build from the very first step. Toasting whole spices in a dry skillet releases their essential oils and creates an incredibly fragrant base. The lamb cooks down with fire-roasted tomatoes and fresh spinach, creating a hearty stew that’s perfect for cradling those beautiful runny eggs.
Don’t skip the harissa yogurt topping—it’s what takes this dish from delicious to absolutely unforgettable. The creamy, tangy yogurt tempers the heat while adding another dimension of flavor. Serve this straight from the skillet with warm, crusty bread for dipping, and you’ve got a breakfast or brunch that will impress everyone at the table.
Moroccan Eggs with Lamb and Harissa Yogurt
Moroccan Eggs! Eggs are baked in a flavorful lamb stew infused with Moroccan Spices, topped with Harissa Yogurt. A delicious breakfast or brunch recipe.
Ingredients
Spices
Lamb Stew
Eggs
Instructions
Prepare the Stew
- Preheat oven to 375F.
- Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.
- Heat oil in the skillet over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through (about 8 minutes). While it is sauteing add the salt, spices and whole spices.
- Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.
- Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it's a little juicy and still warm.
Bake the Eggs
- Make six "wells" into the stew with a back of a spoon and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.
- Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.
Finish and Serve
- While this is baking, mix the harissa paste with the yogurt to serve on the side (or spoon over top).
- Garnish with the cilantro and sprinkle with Aleppo (or chili flakes).
Notes
- For the harissa yogurt, mix about 1-2 tablespoons of harissa paste with 1/2 cup of plain Greek yogurt.
- Serve with crusty bread for dipping into the delicious sauce.
- This dish can also be served for dinner as a hearty one-pan meal.
