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Egg Me On, Casablanca

A North African Frittata with Spiced Ground Beef, Baked Eggs, and Harissa

40 minutes
Serves 4
DinnerAfricanSoy-free
Herb's take

Inspired by the street cafés of Morocco and Tunisia, this beef and egg frittata brings bold North African spices and smoky harissa together in one skillet. You’ll master blooming spices and balancing heat, the trick to transforming humble ingredients into an exotic dinner.

Equipment needed
  • 10-inch oven-safe skillet

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F (190°C).
  2. 02
    Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and sauté until soft and golden, about 5 minutes.
  3. 03
    Add ground beef to the skillet and cook, breaking it up with a spatula, until browned and nearly cooked through, about 5 minutes.
  4. 04
    Stir in minced garlic, cumin, coriander, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
  5. 05
    Mix in the harissa paste and drained diced tomatoes, stirring well to combine.
  6. 06
    Simmer for 3 minutes, allowing the flavors to meld. Season with kosher salt and black pepper.
  7. 07
    In a separate bowl, beat the eggs until well combined. Fold in half of the chopped cilantro and parsley.
  8. 08
    Pour the egg mixture evenly over the beef mixture in the skillet. Gently swirl the pan to distribute the eggs throughout.
  9. 09
    Cook on the stovetop without stirring for 2–3 minutes, just until the edges begin to set.
  10. 10
    Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the eggs are fully set and the top is lightly golden.
  11. 11
    Remove from oven and let rest for 5 minutes. Sprinkle remaining cilantro and parsley over the top before slicing and serving.

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