My Irishman gave me Paula Wolferts Moroccan cookery book for Christmas. I love love love the flavours of Morocco and have had lots of fun expanding my repertoire.
There’s a classic tajine (Moroccan stew) of kefta (meatballs) eggs and olives. I’ve been on a mission to have more eggs for dinner so I thought I’d try it without the meat.
Definitely a winner!
Love how the olives provide that salty flavour explosion and meaty texture. Who needs meatballs?
Moroccan Egg & Olive Tajine
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 cup passata / puree / pasta sauce
- 4-6 eggs
- large handful (50g / 2oz) pitted olives , halved
- baby spinach or greens to serve
Instructions
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Heat a large frying pan on a medium high heat. Add a super generous glug of extra virgin olive oil and spices. Cook spices in oil for 20 seconds or until you can just smell them. Be careful not to burn.
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Add tomato passata / puree / pasta sauce and bring to a simmer. Crack eggs into the sauce and simmer, covered for 2-3 minutes or until the egg white has set and the yolks are still runny.
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Divide baby spinach / greens between two bowls. Top with eggs and sauce and finish with olives. Finish with a drizzle of extra virgin olive oil.
Recipe Video
WINE MATCH: A nice buttery chardonnay. Or a pot of Moroccan mint tea.
Variations & Substitutions for Moroccan Egg & Olive Tajine
more substantial (carb lovers) – couscous, rice, pita bread or cooked pasta.
more substantial (low carb) – more eggs, serve with cauliflower ‘couscous’, zucchini tortillas or serve with roast almonds, goats cheese or crumbled feta.
more veg – add grilled peppers, grilled zucchini, grilled eggplant, cooked mushrooms or other cooked veg to the sauce.
carnivore / egg-free – chicken thigh or breast fillets (brown in pan before toasting spices and simmer until cooked through) or try simmering these meatballs in the sauce instead.
different tomatoes – a can of crushed tomatoes will work as well.
tomato-free – try this green Shakshuka instead.
no olives – serve with roast almonds, pine nuts, goats cheese or crumbled feta.
herby – serve with basil, mint or parsley leaves.
different spices – love it with my Stonesoup secret spice. Or try ras el hanout or even curry powder.
Waste Avoidance Strategy
ground cumin / smoked paprika / passata / puree / pasta sauce / olives – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.
Prepare Ahead
I prefer the eggs when freshly cooked so you get the runny yolks! Leftovers will keep in the fridge for 2 weeks. Don’t freeze.
More Simple Low Carb Egg-Based Dinners simple to Moroccan Egg & Olive Tajine
- Harissa Scrambled Eggs
- Darya’s Egg Fried Cabbage
- Cabbage ‘Carbonara’
- Easy Spinach & Feta Frittata
- Okonomiyaki (Japanese Cabbage ‘Pancake’)
- Malaysian Golden Egg Curry
- Hearty Walnut, Kale & Goats Cheese Frittata
- Indian Spiced Omelette
- See the Egg Archives
Have fun in the kitchen!
With love,
Jules x
What type of olives do you prefer to use for this?
I just used kalamatas Sherri but any olives will work :)
This sounds divine – I am so excited to try. I love the Moroccan spin!
Yay Alexandra!
Anything Moroccan is great in my books :)
I literally came home from work clueless as to dinner, remembered your website of few ingredients, and chose the first 15 minute recipe that appeared. I had everything plus just happened to have pine nuts, feta, roasted peppers to add. It was healthy, easy, and amazing! Thanks!!
Excellent Jennifer!
Thanks so much for dropping by and letting me know :)
Can this be baked instead of simmered? What would be the time and temperature?
Absolutely Marty!
Get the tomato base hot and then add the eggs and it will take about 7 mins at 350F / 180C.