Moroccan-style Huevos Rancheros

Ingredients

While the original Mexican huevos rancheros typically features ingredients like salsa, tortillas, and beans, this Moroccan adaptation incorporates spices like cumin, paprika, and harissa to infuse the dish with North African flavors. The traditional tomato-based sauce is replaced with a spiced tomato and bell pepper sauce, and the eggs are poached in the sauce for a unique twist. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 2 tablespoons (30ml) harissa paste 2 tablespoons (30ml) harissa paste
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large eggs 4 large eggs
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Crusty bread or Moroccan flatbread, for serving Crusty bread or Moroccan flatbread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 14g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the diced red bell pepper to the skillet and cook for another 2-3 minutes, until the pepper softens.
3. 3.
   Stir in the ground cumin, paprika, ground coriander, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
4. 4.
   Pour in the canned diced tomatoes and harissa paste. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Create four wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
6. 6.
   Sprinkle the chopped cilantro over the eggs. Serve the Moroccan-style huevos rancheros with crusty bread or Moroccan flatbread for dipping and sopping up the flavorful sauce.

Treat your ingredients with care...

• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a heartier meal, serve the Moroccan-style huevos rancheros with a side of couscous or quinoa.
• Customize the dish by adding your favorite Moroccan spices, such as cinnamon or turmeric, to the sauce.
• If you prefer a smoother sauce, blend the canned diced tomatoes before adding them to the skillet.
• Experiment with different garnishes like crumbled feta cheese or sliced olives for added flavor.
• Don't forget to have some extra bread on hand to soak up every last bit of the delicious sauce.

Serving advice

Serve the Moroccan-style huevos rancheros hot, straight from the skillet. Place a generous portion of the spiced tomato and bell pepper sauce with a poached egg on a plate. Sprinkle fresh cilantro over the top for a burst of freshness. Serve with warm crusty bread or Moroccan flatbread on the side for a complete and satisfying meal.

Presentation advice

To make the dish visually appealing, arrange the poached eggs in the center of the plate and spoon the spiced tomato and bell pepper sauce around them. Garnish with a sprinkle of chopped cilantro for a pop of color. Serve the dish alongside warm crusty bread or Moroccan flatbread to create an inviting presentation.