North African eggs

A Guide to Making North African Eggs

North African eggs, known for their bold flavors and vibrant presentations, are a staple in cuisines across the region, from Morocco to Egypt. Here’s a simple guide to recreating these delicious dishes at home.

Shakshuka is perhaps the most famous. Start by sautéing onions, bell peppers, and garlic in olive oil until soft. Add canned tomatoes, cumin, paprika, and a pinch of cayenne, then simmer for 10 minutes. Create small wells in the sauce and crack an egg into each. Cover and cook until the whites set but the yolks remain runny. Garnish with fresh cilantro and serve with crusty bread.

For Moroccan-style baked eggs, butter individual ramekins, line them with thinly sliced potatoes or tomatoes, and top with beaten eggs, grated cheese, and a sprinkle of ras el hanout (a spice blend). Bake at 180°C until golden and set.

Egyptian ful medames, a hearty breakfast, features fava beans stewed with garlic, lemon, and cumin, topped with a perfectly poached or fried egg. Serve with pita bread for dipping.

These dishes are versatile—adjust spices to your taste, add chorizo or spinach, and enjoy with yogurt or salads for a complete meal. North African eggs turn ordinary breakfasts into a feast!