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Moroccan Baked Eggs with Red Peppers & Spinach

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Moroccan Baked Eggs with Red Peppers & Spinach

Moroccan Baked Eggs with Red Peppers & Spinach
Frances Janisch
Provided by:
total prep


  • 1 clove of garlic, minced
  • 4 cups loosely packed baby spinach
  • Extra-virgin olive oil
  • 3/4 cup roasted red peppers, cut into thin strips
  • 6 large eggs
  • 1 cup crumbled goat cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon harissa
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon paprika


  • 1. Pre-heat oven to 375 degrees F.
  • 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture.
  • 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots.
  • 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika.
  • 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.