Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Moroccan-style scrambled eggs

Try these new and different scrambled eggs.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Superfood combos
Cuisine Moroccan
Servings 4


  • 15 ml oil
  • 1 red onion, diced
  • 5 ml cumin seeds
  • 5 ml ground coriander
  • 250 g button mushrooms, quartered
  • 1 red and/or green chilli, thinly sliced
  • 1 tomato, diced
  • 30 ml butter
  • 8 eggs, whisked
  • 30 ml fresh coriander
  • salt and milled black pepper

To Serve

  • Pita bread, wedges or toast
  • lemon wedges (optional)


  • Heat the oil in a pan and gently fry the onion and cumin seeds over a low heat, for 4-5 minutes.
  • Increase the heat and add the ground coriander and mushrooms. Fry for 3-4 minutes.
  • Stir in the chilli, tomato and butter. Once the butter has melted, add the whisked eggs and cook, stirring, over a moderate heat.
  • Once the eggs are nearly cooked, remove from the heat and add the coriander and season with salt and pepper.
  • Serve at once with pita bread or toast and lemon wedges, if desired.
Keyword moroccan