Similar Recipes
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Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)
Shakshuka is a versatile and vegetarian one-pan egg and tomato dish that's perfect for breakfast, lunch, or dinner.
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Moroccan Merguez Ragout with Poached Eggs
For those with a passion for runny yolks, it doesn't get much better than Shakshuka, that Middle Eastern dish of eggs poached in a spiced tomato sauce. Of course, there is one way to improve on the dish and that would be by adding chunks of Moroccan merguez à la this: Moroccan Merguez Ragout with Poached Eggs from Amanda Hesser's and Merrill Stubbs' The Food52 Cookbook.
Shirred Eggs (Baked Eggs with Spinach & Mushrooms)
Shirred Eggs - baked eggs on a bed of garlic butter mushrooms and spinach, topped with bubbly cream and parmesan! Quick, easy, so delicious!
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Harissa Chickpeas With Fried Eggs
This one-pot dish of chickpeas in a spicy harissa sauce with a fried egg doesn't just have to be breakfast: It's delicious for any meal of the day. It comes together in less than 15 minutes, making it the perfect weeknight meal: easy, filling, and delicious.
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Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
Caprese Baked Eggs
If you love Caprese salad as much as I do, get your fix at breakfast with these Caprese-style Baked Eggs inspired by the flavours of a classic Caprese salad! Though I bake this, you can just as easily make it on the stove too – and it’s faster.
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Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Come for the garlic-infused yogurt, stay for the spiced butter.
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Scrambled Eggs With Sumac, Pine Nuts, and Parsley
Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
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Eggs Baked in Avocado
A breakfast bowl, where the "bowl" is just an avocado filled with incredible breakfast ingredients.
I say this is the best baked eggs in the world, but actually, they can be poached instead of baked!! Just one rule - crusty bread is a must.
Serve With
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! On the table in 15 minutes.
12 Minute Couscous Salad with Sun Dried Tomato and Feta
A 12 minute, giant couscous salad with feta, sun dried tomatoes and chickpeas. A terrific side or satisfying lunch - and it keeps well for days!
Mediterranean Pearled Couscous Salad with Lemon Vinaigrette
This 30 minute, meatless pearled couscous salad with Feta and lemon vinaigrette is perfect for a light dinner or as a summer side dish. Great for picnics!
Couscous
Couscous is a useful (and delicious!) no-cook starch side that's traditionally served in Morocco/North Africa with some sort of stew.
Fattoush(ish) salad
This is my take on a fattoush salad.
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
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Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
Weeknight Hummus Plate — Ethan
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Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.