Cooking the Daisies – Morrocan Eggs

EYHO makes the ideal breakfast for the great outdoors, festival brunches live at Rocking The Daisies 2011. Moroccan eggs will kill any hunger and cure any hangover. Chop, fry, break and eat!

Music compliments of Hot Water.

Serves 4.


4 strips bacon or 4 juicy worsies, roughly chopped
2 sweet peppers, green and yellow, sliced
1 onion, roughly chopped
2 garlic cloves, crushed
1 chili, finely chopped
1 t (5ml) ground cumin
Olive oil, for frying
4-8 eggs (1 or 2 per person)
2 avocados, sliced
Salt and pepper
4 slices bread or pitas, toasted, to serve


1. Fry the bacon, peppers, onion, garlic, chili and cumin in some olive oil for 10 minutes over medium heat.
2. Make four little holes between the ingredients about the size of a whole egg with your spoon; then crack an egg into each.
3. Turn down the heat and cook slowly for about 3 minutes until the eggs are poached.
4. When cooked, turn off the heat, top with the sliced avo some more salt and pepper and serve piping hot from the pan with the bread or pitas.

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