Moroccan food is one of the most cleverly balanced cuisines on earth; spices are used to enhance the flavour of dishes and there is nothing like the warm waft of beautiful spices that seduce you when you open the lid of a tagine. I returned home from Morocco myself just last week. It is the food and the people that are always such a highlight for me. The essence of Moroccan food is a communal style of eating, with many dishes shared by the family. The mealtime is very social and eaten at a leisurely pace with much laughter and talking.
Hospitality is a very important part of Moroccan culture and making guests welcome is part of the Islamic teaching.
Hospitality and ensuring guests feel very welcome and at home is at the very core of what we do at Relish Mama also. It is a very special thing to welcome others in and to generously share ourselves. I feel a wonderful connection to Morocco.
It’s Saturday morning here in Melbourne and a week since I returned home to my beautiful family. This easy, nourishing & knock-your-socks-off-deliciousness is what’s on my plate before I scoot up to Relish Mama to prepare for an amazing Thai cooking class with Bec Ng. Here’s a little nod to the wonderful Moroccan flavours that I just love so much. I hope you enjoy it too.
Have a wonderful weekend everyone.
In 2019, I will be hosting a food & cultural tour in Morocco. This will likely take place late September – early October 2019 but dates & prices will be finalised and released in the coming weeks. Click here to register your interest in this tour to receive more information.
Moroccan-style eggs in a spiced tomato sauce
A breakfast treat as well as a sensational lunch or dinner. I would happily eat it for all three!
2 teaspoons olive oil
1 brown onion, diced
2 garlic cloves, crushed
2 teaspoons ground cumin
A good pinch of chilli flakes
1 teaspoon ground turmeric
400 g chickpeas, rinsed and drained
150 ml vegetable stock or water
1 tablespoon tomato paste
400 g tin of diced tomatoes
1 lemon, zested and juiced
Freshly cracked black pepper
150 g baby spinach leaves, washed and dried
4 tablespoons coriander leaves, washed and spun
4 free-range eggs
Sumac, for dusting
2 tablespoons of full-fat yoghurt or alternatively serve with the lemon or tahini spiked yoghurt
Heat a medium-sized frying pan and add the oil. Cook the onion over a low heat for 5–7 minutes or until softened. Add the garlic, cumin, chilli and turmeric and cook, stirring for approximately 30 seconds.
Add the chickpeas and stock and cook for a few minutes to develop the flavours.
Stir in the tomato paste and tomatoes. Add zest and lemon juice. Taste and season with sea salt and pepper.
Add spinach, cover with a lid and cook for 2–3 minutes or until the spinach has wilted. Stir in half of the coriander.
Make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 minutes.
Remove lid and continue cooking for a further 2 minutes. Serve topped with remaining coriander leaves.
Allow to cool slightly and then serve dusted with sumac and yoghurt on the side.