Spicy Moroccan Eggs

Serves 2

Ingredients

  • 1 Tbsp coconut oil
  • 1/2 yellow onion, diced
  • 1 tsp cumin seeds (or 1/2 tsp powdered cumin)
  • 1 clove garlic, diced
  • 1 medium tomato, diced
  • 1/4 cup pickled or fresh jalapeno, diced (optional but delicious)
  • 2–3 large mushrooms, sliced
  • 2 handfuls baby kale
  • 1/2 tsp paprika
  • a generous dash of cayenne (depending on how hot you like it)
  • a pinch of saffron (this is really worth investing in)
  • salt & pepper to taste
  • 1/4 cup broth or water
  • 2 eggs
  • 2 slices sourdough bread (or your favorite bread)

Directions

  1. Heat oil over medium heat and saute onion and cumin about 5 minutes.
  2. Add garlic, tomato, jalapeno, kale, mushrooms, paprika, cayenne, saffron, salt, and pepper. Stir and saute 2 minutes, then add broth and simmer 5 to 10 minutes until kale is wilted and mushrooms cooked.
  3. Make two wells in the mixture and crack eggs into them. Cover and cook until eggs are soft but not cooked through, about 5 minutes.
  4. Serve on toasted sourdough bread.