INTERNATIONAL

Moroccan Scramble

Written by FDM
In case you have ever wondered what a breakfast of champions looks or tastes like, well this is probably it. Packed with spicy flavours and healthy ingredients, this Moroccan Scramble breakfast or brunch dish is guaranteed to keep you energised for the whole day.
INGREDIENTS
For the chickpea salad
2 cups cooked chickpeas, cooked in vegetable stock and garlic
1/4 tablespoon Za’atar
1 tablespoon Aleppo pepper
1 tablespoon sumac
¼ cup red onion (brunoise)
½ cup cilantro (finely chopped, stems and all)
2 tablespoons red Fresno chilies (brunoise)
2 tablespoons olive oil
2 tablespoons lemon juice
salt, to taste
For the egg mix
1 cup loose merguez sausage
12 large eggs
¼ cup heavy cream
For the avocado mash
3 ripe avocados
juice and zest of 1 lemon
a pinch of salt
herb mix
2 cups loosely picked cilantro sprigs
1 cup finely shaved scallion whites
1 cup very thinly sliced red hot chilies
For serving
4 thick slices of sourdough bread, drizzled with olive oil and grilled (crunchy outside and soft inside)
INSTRUCTIONS
For the chickpea salad, mix everything together and let marinate for at least 2 hours.
For the avocado mash, slice avocados in half, remove pit, and scoop flesh into a small bowl. Add other ingredients and mash together.
For the scramble, place a small nonstick pan over medium high heat add 1 teaspoon olive oil. Heat through and add 3 tablespoons of the merguez. Brown lightly until thoroughly cooked, then turn heat down and add ¼ of the egg mix to the pan.
Once the egg mix has started to set into a thin crepe-like layer on the bottom of the pan, push the eggs around in the pan, folding the soft curds into each other while letting the liquid egg get to the pan’s surface.
While eggs begin setting, place a healthy dollop of the avocado mash on each of the slices of sourdough toast. Once the egg mix is soft but set, transfer the eggs to the toast. Top with some chickpea salad, garnish with herb mix, and serve.
By Ken Addington

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