Breakfast

Chermoula Scrambled Eggs with Crispy Chickpea Brittle & Charred Tomato Confit

Name: Chermoula Scrambled Eggs with Crispy Chickpea Brittle & Charred Tomato Confit
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup packed fresh cilantro; ½ cup packed fresh parsley; 3 cloves garlic, peeled; 2 tbsp preserved lemon, chopped; ¼ cup olive oil; 1 tbsp paprika; ½ tsp ground cumin; 4 large eggs; 3 tbsp crème fraîche; 1 can (15 oz) diced tomatoes, drained; 2 tbsp honey; 1 tbsp butter; ½ cup roasted chickpeas; 2 tbsp raw sugar; pinch of sea salt & black pepper; squeeze of fresh lemon juice; 1 tsp Aleppo pepper

Silky scrambled eggs infused with vibrant chermoula—a Moroccan herb paste of cilantro, parsley, garlic and preserved lemon—folded with crème fraîche and topped with a shattering brittle of roasted chickpeas, warm tomato confit, and a drizzle of nutty brown butter. A textural, herbaceous breakfast that tastes like summer in Marrakech.

717cal 20gprotein 57gcarbs 48gfat 12min prep 18min cook 2serves

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