Moroccan Eggs with American Lamb and Harissa Yogurt


June 21, 2022

Recipe provided by Moroccan Eggs with Harissa Yogurt | Feasting At Home, courtesy of the American Lamb Board (Moroccan Eggs with American Lamb and Harissa Yogurt | American Lamb).


1/2 tsp Fennel seeds, cumin seeds, caraway seeds (tsp of each)

1/2 Onion, diced

4 cloves Garlic, rough chopped

1 lb Ground American lamb

1 tsp Salt

2 tsp Smoked paprika

2 tsp Cumin

1/2 tsp Aleppo chili flakes or regular

1/2 tsp Cinnamon

14 ounces Fire roasted tomatoes & juices, diced (can)

1/4 cup Water, more as needed

2 cups Spinach, chopped (fresh or use one cup frozen)

6 Eggs

Salt & pepper, to taste


1Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.

2Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.

3Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.

4Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven

5Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.

6While this is baking, mix the harissa paste with the yogurt to serve on the side ( or spoon over top). See notes.

7Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).