Moroccan Eggs in a Basket

Moroccan Eggs
  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    2 large EGGS
    1 Tbsp. olive oil
    1 clove of garlic, finely chopped
    1/2 cup canned garbanzo beans, drained & rinsed
    1 small cucumber, finely diced
    1/2 tsp. garam masala
    2 cups fresh spinach
    1/8 tsp. salt
    1/8 tsp. pepper
    1 tsp. butter

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 recipe

    Calories: 479

    Total fat: 30 g
    Saturated fat: 8 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 15 g

    Cholesterol: 382 mg
    Sodium: 860 mg
    Carbohydrates: 33 g
    Fiber: 10 g
    Sugar: 5 g
    Protein: 23 g
    Vitamin A: 576 mcg
    Vitamin D: 2 mcg
    Folate: 312 mcg
    Choline: 353 mg
    Calcium: 261 mg
    Iron: 8 mg
    Potassium: 770 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.


  1. HEAT olive oil in sauté pan set over medium-high heat, and COOK garlic stirring for 1 to 2 minutes or until fragrant. ADD garbanzo beans. COOK for 3 to 4 minutes or until softened, then MASH garbanzo beans using back of a fork.

  2. STIR in cucumber and garam masala, COOK for 4 to 5 minutes or until cucumber is slightly softened.

  3. FOLD in spinach and COOK for 1 to 2 minutes or until spinach wilts. SEASON with salt and pepper.

  4. MAKE hole using a spoon or spatula in middle of vegetable mixture, ADD butter in the hole and ALLOW to melt, then CRACK eggs in the hole.

  5. COVER pan and COOK for about 4 minutes or until eggs are cooked to desired doneness. SLIDE onto a plate and SERVE.