Moroccan Eggs in a Basket

Moroccan Eggs in a Basket


  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.


  • 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


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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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