Baked Chermoula Potatoes With Eggs
The name of this popular dish, 'batata m'chermla', translates to 'potatoes in chermoula'—the latter being the signature marinade of Moroccan cuisine, typically made with cilantro, parsley, garlic, spices, lemon juice and olive oil. This quick and easy version adds eggs for a delicious, stress-free Moroccan breakfast. The chermoula-marinated potatoes, crispy around the edges and soft on the inside, are served with eggs baked in the same pan until the whites are set but the yolks are still runny.
Ingredients
Classic Chermoula
- 5 tbsp olive oil
- 3 cloves garlic minced or pressed
- 1 cup cilantro leaves and tender stems finely chopped
- 1 cup flat-leaf parsley leaves and tender stems finely chopped
- 2 tbsp fresh lemon juice
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp fine sea salt
- generous pinch granulated sugar
- ¾ cup Classic Chermoula
- 680 g Yukon Gold or russet potaotes peeled and cut into 1-inch (2.5 cm) pieces
- 1½ tbsp olive oil
- 4 eggs
- ½ small red onion finely chopped
- ½ cup flat-leaf parsly leaves and tender stems roughly chopped
- hot sauce for serving, such as harissa or Cholula optional
Instructions
Classic Chermoula
- Combine olive oil, garlic, cilantro, parsley, lemon juice, paprika, cumin, salt and sugar in medium bowl and mix well. The chermoula can be kept in a sealed container in the fridge for up to 3 days.
- Preheat oven to 425°F. Put chermoula and potatoes in large bowl and toss to coat.
- Drizzle olive oil over bottom of baking pan and use pastry brush or your hands to spread it evenly over pan. Arrange potatoes in single layer on pan, leaving as much space as possible between them.
- Bake potatoes for 15 minutes. Remove pan from oven, flip potatoes over with spatula and bake until potatoes are soft and edges are starting to crisp up, 10 to 15 minutes.
- Move potatoes around pan to make 4 spaces and crack an egg into each space. Bake until egg whites are set but yolks are still runny and potatoes are crisp around the edges, 4 to 5 minutes. Scatter red onion and parsley over potatoes and eggs and drizzle over hot sauce, if using. Serve immediately.