Cook This: Moroccan-style Eggs
A year-and-a-half ago I took the ferry from Southern Spain to Tangier, Morocco. The ferry ride was fun and all, but when we arrived to the port city of Tangier we were starving and stopped at the first cafe we saw. It was still morning, so we all decided to order some eggs and mint tea, their specialty.
Mint tea and eggs in Tangier, Morocco
The mint tea was lovely and refreshing, but it was the eggs that we couldn’t stop talking about. They were fried, sunny-side up, in a pool of olive oil and covered in a wondrous mix of spices, including paprika, cumin, and salt and pepper. The flavors were glorious and it was a great start to our day. When we came back, I immediately went at replicating it and was pretty successful.
Make sure to use a lot of good-quality olive oil when you fry your eggs
So without further ado, here’s how to make Moroccan-style eggs:
- large eggs
- good quality olive oil
- paprika (sweet or spicy, whatever your preference)
- good bread for sopping up the oil and yolk!
Pour about a quarter cup of olive oil in a frying pan. Once it is hot but no smoking, crack the eggs sunny side-up into the pan. You can do one at a time, or up to 3. Let the eggs fry in the oil about 3-4 minutes and then liberally sprinkle the spices all over. I recommend more than you think, but of course proceed to your taste. I like a runny yolk, and if you do too be careful not to overcook the egg(s). When they are ready pour the whole thing, oil and all, onto a plate and enjoy with some toast to soak up all the yummy yolk and olive oil.