Moroccan Eggs in a Basket

Moroccan Eggs
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  • Ingredients
    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
    2 large EGGS

    Yields: 1 serving

  • Nutritional Information

    Per serving: 

    Calories: 465

    Total fat: 29 g
    Saturated fat: 7 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 15 g

    Cholesterol: 382 mg
    Sodium: 624 mg
    Carbohydrates: 31 g
    Protein: 22 g
    Fiber: 8 g
    Vitamin A: 475 mcg
    Vitamin D: 2 mcg
    Folate: 208 mcg
    Calcium: 210 mg
    Iron: 5 mg
    Potassium: 1086 mg
    Choline: 363 mg

    This recipe is an excellent source of fiber, protein, vitamin A, iron, choline and potassium and a good source of calcium and 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.

  2. ADD garbanzo beans. COOK for 3 to 4 minutes or until softened and MASH garbanzo beans using back of a fork.

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

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

  5. 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.

  6. COVER pan and cook for about 4 minutes or until eggs are cooked to desired doneness. SLIDE onto a plate and serve.