Mouthwatering Moroccan Spinach & Egg Tagine Recipe You’ll Love
Moroccan Spinach & Egg Tagine is the kind of cozy pan of goodness you make when you want something bold, fast, and deeply satisfying. Maybe you already love tomato shakshuka, but you want a fresh twist that leans bright and herby. This recipe is all that, with soft eggs nestled into a garlicky bed of silky spinach, warm spices, and a hint of peppery heat. It’s simple enough for weeknights yet still special enough to share. And if you like finishing a savory meal with a sweet bite, I’ve got you covered with this cinnamon sugar apple cake that never disappoints. Let’s get you cooking something you’ll crave again and again.
What Youll Need
This version is green, bright, and incredibly comforting. For the Moroccan Spinach & Egg Tagine, here’s what makes it shine.
- Olive oil: The base. Use a good one if you can.
- Onion: Yellow or red, finely chopped.
- Garlic: Lots of it. I use 4 to 5 cloves for big flavor.
- Fresh spinach: About 12 to 16 ounces. Baby spinach wilts fast and tastes mellow.
- Eggs: 4 to 6, depending on your skillet size and how hungry you are.
- Spices: Ground cumin, paprika, coriander, and a pinch of turmeric.
- Harissa or chili flakes: Optional, for heat. A little goes a long way.
- Tomato paste: Just a spoon for depth, or skip if you want it greener.
- Fresh herbs: Cilantro and parsley, chopped.
- Preserved lemon: Finely minced peel. Adds citrusy magic.
- Khlea (optional): Moroccan preserved meat for a smoky, savory boost.
- Salt and black pepper: Season to taste.
- Lemon juice: For brightness at the end.
- Crusty bread or warm flatbread: You’ll want it for scooping.
Equipment is simple. A medium or large skillet with a lid, a spatula, and a small bowl for cracking eggs. That’s it.
Pro tip: Keep the heat medium-low so the eggs cook gently and the spinach stays silky, not soggy.
How To Make Shakshuka “Moroccan Spinach & Egg Tagine”
This method cooks like shakshuka, but with a green, garlicky twist. It’s the same cozy idea, just lighter and a bit brighter. This Moroccan Spinach & Egg Tagine comes together quickly once your ingredients are prepped.
Prep the flavor base
Warm a generous splash of olive oil in your skillet over medium heat. Add chopped onion and a pinch of salt. Cook until soft and lightly golden. Stir in the garlic and let it bloom until fragrant. Mix in cumin, paprika, coriander, and a touch of turmeric. If using, add a small spoon of tomato paste and cook it for a minute to mellow.
Wilt the spinach
Add the spinach in batches. Toss as it wilts so everything gets coated in that fragrant oil. Season with salt and pepper. If the pan looks dry, drizzle a bit more oil or splash in a tablespoon of water. Stir in a little harissa if you like heat. Fold in chopped cilantro and parsley, plus a teaspoon of minced preserved lemon peel if you have it.
Make wells and crack the eggs
Flatten the spinach slightly with your spatula, then make small wells. Crack your eggs into a cup first if you’re worried about shells, then slide them into the wells. Sprinkle with a pinch of salt and pepper. Lower the heat and cover. Cook until the whites are set and the yolks are soft and jammy. If you prefer firm yolks, give it another minute or two or swirl a bit of steam under the lid by adding a teaspoon of water to the pan.
Finish and serve
Turn off the heat. Squeeze in a little lemon juice for brightness, then scatter extra herbs. Spoon right from the pan with crusty bread or flatbread. It’s rustic and perfect.
“I made this on a rainy weeknight and my kids asked for seconds. The spinach tasted rich and the eggs were cooked perfectly. It’s going into our regular dinner rotation.”
Tip for silky greens: Keep the heat gentle, and don’t overcook the spinach before the eggs go in. Think tender, not limp.
Variations
You can keep this dish traditional or make it your own with a few small tweaks. The flavors are flexible and forgiving, which is why I love them.
Make it yours
- With feta and olives: Crumble feta over the eggs as they set. Add a handful of chopped green olives for briny contrast.
- Chickpea boost: Stir in a cup of drained chickpeas after the onions turn soft for a protein lift.
- All herbs, no heat: Skip the harissa and lean on extra parsley and mint for a fresher profile.
- Preserved lemon love: Add more minced peel for tang, but go easy on the salt.
- Khlea swirl: Crisp small pieces of khlea in the pan first, then build the spinach on top.
If you like a saucier base, add a splash of stock while wilting the spinach so the eggs steam gently. Love your Moroccan Spinach & Egg Tagine with a kick? Double the harissa and finish with a drizzle of chili oil.
What is Khlea?
Khlea is a traditional Moroccan preserved meat, usually beef or lamb, slowly cooked with spices and fat, then dried and stored. It’s savory, slightly smoky, and incredibly concentrated. Think of it as a cousin to confit, but with Moroccan spices and a longer shelf life.
It’s used in small amounts because the flavor is strong. You dice it and warm it in a pan to render its fat, then use that flavorful fat as the cooking base. Toss it into eggs, couscous, or even a simple potato hash. If you’re new to it, start small and adjust to your taste.
Can you make this dish without khlea? Absolutely. But a little chopped khlea turns your greens and eggs into something with big depth and a wonderful aroma. It’s especially great in a Moroccan Spinach & Egg Tagine when you want a touch of smoky richness that feels like you cooked all day.
Where to find it: Moroccan grocers, specialty markets, or sometimes online. Store it in a cool place or the fridge, and keep the pieces sealed to protect the flavor.
Variations to the Moroccan Spinach & Egg Tagine
If you’re ready to bring khlea into the picture, here are some easy twists that work beautifully with spinach and eggs.
Render first: Add a small handful of chopped khlea to a dry skillet on medium heat. Let it warm and release flavorful fat. Use that fat to sauté your onion and garlic, then continue with the spinach and spices. Because khlea is salty, season lightly and adjust at the end.
Tomato touch: For a hybrid version, stir in a spoon of tomato paste or a small chopped tomato after the onions soften. The acid balances the meatiness of khlea and the sweet notes of paprika.
Potato cubes: For a heartier meal, toss in small diced potatoes after the onions and let them soften before adding spinach. The potato soaks up flavors and makes it extra satisfying.
Eggs on top: Keep the eggs nestled but visible. Once the whites set, scatter herbs and a pinch of chili flakes. The contrast between creamy yolks and rich khlea is magic.
Finish with freshness: Don’t skip the lemon juice and herbs. They brighten the whole pan and keep it from feeling heavy. If you want an even greener vibe, add a handful of chopped spinach right at the end for a flash-wilted pop of color.
Serve straight from the pan with crusty bread, warm pita, or even buttered couscous. This is rustic food with soul, and it’s hard to overdo it. Keep portions of khlea small so the dish stays balanced and the spinach still shines.
Common Questions
Can I use frozen spinach? Yes. Thaw it and squeeze out excess water with your hands or a towel. You may want to add a splash of olive oil for richness, since frozen spinach can taste lean.
How do I keep the eggs soft and jammy? Cook over low heat with the lid on, and start checking at 5 to 6 minutes. Turn off the heat a bit early, then let carryover heat finish the job.
What spice swaps work if I’m out of something? If you’re out of coriander, use a little extra cumin. No paprika? Try a mild chili powder. Keep at least one warm spice for that classic Moroccan vibe.
Is khlea required? Not at all. It adds depth, but the spinach, eggs, garlic, and herbs make a complete and delicious meal on their own.
What should I serve with it? Bread for scooping is key. A simple tomato salad, cucumber salad, or a bowl of couscous rounds it out nicely.
Ready To Cook It Tonight?
You’ve got everything you need to make a pan of greens and eggs that tastes bright, cozy, and a little bit special. When you make Moroccan Spinach & Egg Tagine this week, keep the heat gentle, lean on fresh herbs, and finish with lemon so every bite pops. If you want a tomato-forward route later, you might also enjoy reading about classic Shakshuka (Moroccan Eggs In Spiced Tomato Sauce) for another easy skillet favorite. Most of all, have fun, trust your senses, and taste as you go. I can’t wait for you to dig in and make this a new house favorite.
Moroccan Spinach & Egg Tagine
Ingredients
Method
- Warm olive oil in a skillet over medium heat.
- Add chopped onion and a pinch of salt. Cook until soft and lightly golden.
- Stir in the garlic and let it bloom until fragrant.
- Mix in the cumin, paprika, coriander, and turmeric. If using, add tomato paste and cook for a minute.
- Add spinach in batches, tossing as it wilts. Season with salt and pepper.
- If the pan looks dry, drizzle more oil or splash a tablespoon of water.
- Stir in harissa, cilantro, parsley, and minced preserved lemon peel.
- Flatten the spinach slightly with a spatula, then make small wells for the eggs.
- Crack eggs into a cup first, then slide into the wells, sprinkle with salt and pepper.
- Lower heat and cover. Cook until whites are set and yolks are soft.
- Turn off the heat, squeeze lemon juice, and scatter extra herbs.
- Serve straight from the pan with crusty bread or flatbread.
