Moroccan Breakfast Casserole, 9/12/12 - KATV - Breaking News, Weather and Razorback Sports

Moroccan Breakfast Casserole, 9/12/12

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Gary Duke

Alley Oops

 

 

Cut up 2 cup of bread into bite sized pieces and set aside.

 

2 tablespoon olive oil

1/2 onion, diced

1/2 red bell pepper, diced

3 cup spinach

8 eggs

1 cup cream cheese, broken up into small pieces, goat cheese if great in this recipe

3 tablespoons cream or milk

1 tablespoon harissa, harissa is a  paste made with crushed red chili's used in North African cooking, you can substitute chili paste or a garlic chili sauce found in the oriental section of the store.

salt and pepper

1/4 teaspoon paprika

 

1st. saute the onions, bell pepper and olive oil till tender and add the spinach. Wilt the spinach for about a minute with the onions and bell pepper, season with salt and pepper and set aside.

2nd. In the bottom of a baking dish or in individual baking dishes, spray with cooking spray and add bread to bottom of dish. Top with spinach mixture.

3rd. Crack eggs on top of spinach and sprinkle with cheese.

4th. Mix together harissa and milk, spoon this mixture on top of eggs and cheese. Salt and pepper dish and top with paprika.

5th.Bake at 375 for about 10 to 15 minutes, egg whites should be cooked, I like the yolks to be runny. I have also seen this cooked on top of the stove, layer everything in a skillet and cover, cook till eggs are done.

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  • Egg and Spinach Bowl, 6/18/14

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