Moroccan Breakfast Stew
Moroccan Breakfast Stew is a comforting, flavorful dish that blends tender vegetables, rich spices, and poached eggs into a hearty meal perfect for breakfast. With ingredients like tomatoes, zucchini, carrots, and bell peppers, this stew is packed with nutrients and bursting with aromatic Moroccan spices like cumin, paprika, and cinnamon.It's a versatile recipe that can be customized to suit various dietary preferences, whether you're looking for a vegetarian, vegan, or meat-based option. Easy to prepare and full of bold flavors, Moroccan Breakfast Stew will add excitement to your morning routine.Nutrition Facts (Per Serving)Calories: 350 kcal, Protein: 16g, Fat: 18g, Carbohydrates: 34g, Fiber: 9g, Sugar: 12g, Sodium: 650mg, Cholesterol: 186mg (if eggs are used)Estimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 large pot (5-6 quart capacity)
- 1 Cutting board
- 1 Sharp Knife
- 1 Ladle (for serving)
- Measuring spoons
- Wooden spoon (for stirring)
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 medium tomatoes diced
- 1 zucchini sliced
- 1 bell pepper diced
- 2 medium carrots sliced
- 1 cup chickpeas drained and rinsed
- 4 eggs or protein of choice, such as chicken or lamb
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- 1 tablespoon preserved lemon chopped (optional)
- Fresh cilantro for garnish
- Fresh parsley for garnish
Instructions
- Prepare the ingredients: Begin by dicing the onion, garlic, tomatoes, bell pepper, zucchini, and carrots. Drain and rinse the chickpeas.If using chicken or lamb, cut into small pieces. Crack the eggs into small bowls.
- Sauté the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent. Add the garlic and sauté for another minute, until fragrant.
- Add the spices: Stir in the cumin, coriander, turmeric, cinnamon, and paprika. Allow the spices to toast in the oil for 1-2 minutes, until aromatic.
- Cook the vegetables: Add the tomatoes, zucchini, bell pepper, and carrots to the pot. Stir to combine, cooking for 5 minutes to soften the vegetables and allow the flavors to meld.
- Simmer the stew: Pour in the vegetable or chicken broth, stir, and bring the mixture to a simmer. Let it cook for about 20 minutes, allowing the vegetables to become tender and the broth to reduce slightly.
- Poach the eggs: Create small wells in the stew and carefully crack the eggs into each one. Cover the pot and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Finish and garnish: Once the eggs are cooked, garnish the stew with fresh cilantro, parsley, and preserved lemon (if using). Season with salt and pepper to taste.
- Serve: Serve hot with warm Moroccan bread, couscous, or rice. Enjoy!
Notes
- Eggs: If you prefer hard-boiled eggs, you can boil them separately and add them to the stew once it’s done.
- Vegetarian/Vegan Options: For a vegan stew, skip the eggs and consider adding tofu, tempeh, or more chickpeas for extra protein.
- Preserved Lemon: While optional, preserved lemon adds a burst of tangy flavor that’s iconic in Moroccan cuisine. If unavailable, substitute with fresh lemon zest and a pinch of salt.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth if needed to loosen the stew.