A new recipe from The Coffee Window, a selection of recipes reflecting odd eating times, not dictated by limited categories such as “breakfast”.
Recipe: Moroccan Eggs
Serves: Serves 2 coffee roasting adults, but depending upon appetites can serve 4
Coffee: Nizza in stovetop moka pot
In climates where tomatoes grow in abundance, you’re likely to find them combined with eggs, like shakshuka, the Libyan dish popular in Israel, Southern Italy’s “eggs in purgatory,” or even huevos rancheros. Whether stewed, in simmered sauces, or chopped into salsa, the zingy acidity of the tomato balanced by its sugar offsets the richness of the eggs. The flavors in this recipe are inspired by Morocco; historically known for its spice trade and so right in line with our belief that coffee is spiced water (the reason we blend before we roast, like cooks, instead of after, like businessmen). As the main meal is midday in Morocco (except during the holy Ramadan), eggs aren’t “breakfast,” another custom we support with our “eat it when you crave it” philosophy. We’re just not clock-watchers, work or food wise.
1 Tablespoon olive oil
10 ounces spicy Merguez sausage, casing removed*
*Go for the best you can buy as the spices in the sausage will ooze out during the cooking and further flavor the stew.
2 spring onions or large scallions, whites and greens sliced and kept separate
3 cloves garlic, peeled and thinly sliced
1 red bell pepper, seeded and chopped large
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon coarse salt
1 can chickpeas, drained (15 ounces)
1 can crushed tomato (28 ounces)
6 fresh extra large eggs
To taste: Ground black pepper
1/4 cup chopped Italian parsley
1. In a heavy bottomed skillet (that has a tight fitting lid) over medium high heat, heat the olive oil until it being to ripple.
2. Add the sausage in small pieces to the hot olive oil, searing on all sides, approximately 4 minutes.
3. Add the scallion whites, garlic, red bell pepper, spices, and salt to the sausage and stir to combine, continue to cook to bloom the aroma of the spices and soften the pepper, about 2 minutes.
4. Add the chickpeas and crushed tomato, stirring well to combine. Cook until the ingredients have come up to about the same temperature, about 3 to 5 minutes. Adjust seasoning.
5. Reduce temperature to low and with the back of a large spoon, create 6 equidistant depressions in the top of the stew (for the eggs to rest in). Crack the eggs into each indentation, season with salt and fresh ground pepper and scatter the scallion greens along with the Italian parsley over the top.