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Moroccan Baked Eggs with Marcangelo Lamb Spiedini

30 mins

Staged photo of the Moroccan baked egg dish


  • 1 tbsp olive oil

  • 1 onion, chopped

  • 1/2 tsp each ground coriander and ground cumin

  • 8 Marcangelo Lamb Spiedini (or 3 Marcangelo Feta and Spinach Gourmet Smoked Chicken Sausages, sliced)

  • 4 ripe tomatoes, chopped

  • 1 cup chopped sweet red or green pepper

  • 2 tbsp chopped fresh coriander

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 large eggs

  • 4 slices grilled or toasted bread

Use 1 can (19 oz/540 mL) of stewed tomatoes, drained, to replace the fresh tomato and pepper mixture to cut your time in half.

Cooking Instructions

  1. Preheat oven to 375°F.

  2. Remove Marcangelo lamb spiedini from skewers.

  3. Heat oil in a large oven-proof skillet set over medium heat. Add onion, coriander, cumin and Marcangelo lamb spiedini. Cook, stirring and adding 2 tablespoons of water if the pan is getting too dry, until lamb is cooked through, 3 to 5 minutes.

  4. Stir in tomatoes, sweet pepper, coriander and salt and pepper. Cook, stirring, for 3 minutes. Remove pan from heat

  5. Using a wooden spoon, push aside tomato mixture to make 4 holes in mixture. Crack eggs into craters. Bake in center of preheated oven until whites are set but yolks remain a bit runny, about 10 minutes.

  6. Scoop one egg and some of tomato-lamb mixture onto grilled bread on plate. Sprinkle with addition chopped fresh coriander.


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