{"id":1625,"date":"2019-05-03T16:10:25","date_gmt":"2019-05-03T16:10:25","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1625"},"modified":"2019-05-28T12:56:30","modified_gmt":"2019-05-28T12:56:30","slug":"moroccan-poached-eggs","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/03\/moroccan-poached-eggs\/","title":{"rendered":"Moroccan Poached Eggs"},"content":{"rendered":"

A simple and delicious dish of poached eggs and deliciously spiced tomato and onion sauce.\u00a0Ras El Hanout is a spice common to North African and Middle Eastern dishes.\u00a0The name is Arabic for \u201chead of the shop\u201d and implies a mixture of the best spices the seller has to offer.<\/p>\n

…<\/p>\n

Prep Time:\u00a0 5<\/em>\u00a0minutes –\u00a0Cook Time:\u00a0 25<\/em>\u00a0minutes –\u00a0Total Time:\u00a0 30<\/em>\u00a0minutes<\/div>\n
Yield:\u00a0Serves\u00a04-6 servings<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

2 TBSP Olive Oil (Caramelized Garlic<\/a>\u00a0or\u00a0Marrakesh Moroccan<\/a>)
\n1 Onion, diced
\n1 Red Bell Pepper, seeded and diced
\n2 tsp Ras El Hanout<\/a>
\n2 tsp Sea Salt (Sriracha<\/a>\u00a0or\u00a0Habanero<\/a>)
\n1 can (28 oz) Fire Roasted Crushed Tomatoes
\n1 can (14 oz) Chickpeas
\n6 Eggs
\n3 TBSP Feta cheese, crumbled
\n1\/4 cup Cilantro, chopped to garnish<\/div>\n
…<\/div>\n
<\/div>\n
Instructions:<\/strong><\/div>\n
<\/div>\n
1. Heat the oil in a large oven safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add Ras El Hanout, sea salt, tomatoes and chickpeas.<\/div>\n
<\/div>\n
2.\u00a0Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.<\/div>\n
<\/div>\n
3.\u00a0Strategically crack the eggs atop the tomato sauce. Sprinkle with feta cheese, cover and allow the eggs to cook until the whites are no longer runny, about 10 minutes. Sprinkle with cilantro and enjoy!<\/div>\n<\/div><\/div><\/div><\/div><\/div>
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