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
- 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
- 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.
- 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.
- 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.
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.
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!