This post may contain affiliate links. Please read our disclosure policy.
Moroccan Baked Eggs with Chickpeas is a simple, flavorful, vegetarian dish that can be on the table in less than 30 minutes! This versatile meal is hearty enough for breakfast or dinner.
Eggs are one of the most convenient and versatile foods. I love that when you have no idea what to make for dinner, eggs are always there to save you. They are delicious for breakfast, lunch and dinner and can be prepared in countless ways. Today’s recipe for Moroccan Baked Eggs with Chickpeas is one that can be eaten for any meal and it’s all made in one skillet.
If you haven’t been introduced to Moroccan flavors, these baked eggs are the perfect way to start or I also highly recommend the Moroccan Turkey and Chickpea Skillet I made a few weeks ago. Moroccan flavors are a combination sweet, savory and a little spicy. It’s truly a layering of flavors that all come together in the most wonderful way.
Spices that are often used in Moroccan food are cinnamon, cumin, turmeric, ginger, sweet paprika and spicy red peppers. Proteins such as lamb or chicken are often cooked in these spices and then a sweet component such as raisins, prunes, apples, dates or honey are added to the mix. Many recipes are cooked in a stew like manner so that everything simmers together in the same pot creating that wonderful layering of flavors.
These Moroccan Baked Eggs with Chickpeas are an easy way to get all of those sweet, savory and spicy flavors together in a short amount of time. The first step is to heat a large skillet with a little olive oil. Once the skillet is hot the onions and red bell peppers are sautéed until they soften. The garlic and spices are then added in and cooked for another minute or so. There are quite a few spices in this dish, but they all come together to help create those layers of flavor.
The final steps are to add in a can of crushed tomatoes, a can of chickpeas, harissa and some fresh cilantro and lemon zest. Everything is stirred together and simmers until the sauce thickens slightly. Eggs are cracked over the top of the sauce and then the whole skillet is placed in the oven to bake until the egg whites are set.
The Moroccan Baked Eggs with Chickpeas are best served immediately with warm pieces of naan or a crusty piece of bread. It’s perfect for a hearty vegetarian breakfast or dinner and one that can be thrown together in less than 30 minutes!
Moroccan Baked Eggs with Chickpeas
Ingredients
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1 jalapeño seeds removed and minced
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons harissa
- 28 ounce can crushed tomatoes
- 15 ounce can chickpeas rinsed and drained
- 1 teaspoon lemon zest
- 2 tablespoons chopped cilantro
- 5 eggs
- Naan or crusty bread for serving
Instructions
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium-high heat.
- When the skillet is hot add in a couple teaspoons of olive oil and swirl around the bottom of the pan.
- Add in the onion, red bell pepper and jalapeño and sauté until they soften, about 2 minutes.
- Add in the garlic, spices, kosher salt and fresh ground black pepper and sauté for another minute.
- Stir in the harissa, crushed tomatoes, lemon zest and chickpeas until everything is combined.
- Turn the heat down to low and simmer for 6-8 minutes or until the sauce has thickened slightly and everything is heated through. Stir in the cilantro.
- Crack the eggs into the skillet over the sauce and season with kosher salt and black pepper.
- Place the entire skillet in the oven and bake until the eggs are just set, 7-10 minutes.
- Sprinkle with cilantro and serve with warm naan or crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Egg Recipes
Southwest Baked Eggs in Sweet Potato Nests
Making this for dinner tonight but cannot find how much salt and pepper to add to the stir fried part
Generally unless it’s a baking recipe I say “to taste”. Everyone’s tastes are different when it comes to salt and pepper, so I leave that up to you to determine.
I made this and truly enjoyed the combination of flavors.
I made two alterations.
I prepared the dish the night before and portioned out 3 servings and canned the rest for later use, following the steps before adding the cilantro and eggs.
On the morning I served this, i reheated it, stirred in the cilantro and put each portion into a ramekin with. I added a few pieces of Brie to each and a lightly poached egg . Then they went into the oven at 400 for about 8 minutes, enough to melt the cheese. The yolks were cooked a tiny bit more than I had hoped but still had some running yolk. When I use the remainder, if I have better success with baking the eggs I’ll post the difference.
There is enough of the chickpea & tomato to set up maybe 6-8 ramekins in this way. Prepping beforehand made this a wonderfully easy morning.
My guests loved it.
Glad you enjoyed it Eric and thank you for sharing your tips on making it ahead of time in individual portions. :-)
hi! lovely recipe! but could you please maybe write the ingredients in grams too???