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    You are in: Home / Recipes / Moroccan Fried Eggs With Cumin and Salt Recipe
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    Moroccan Fried Eggs With Cumin and Salt

    Average Rating:

     10 Total Reviews

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    • on August 03, 2011

      I liked this quite well. I don't use that much cumin, but this was an interesting combination. I poached my eggs and served them on toast. I can see doing this again for a light supper.

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    • on June 20, 2011

      Very good, I discovered, not too long ago, that I really like the taste of cumin. I just wasn't sure that I would enjoy the flavor on eggs, which happens to be one of my favorite foods. I heated up a quarter slice of Petit Jean ham in about a tablespoon of butter (real) then cooked the eggs in the same pan after removing the ham slice, then adding the salt and cumin after the eggs were cooked. Thanks Annacia for posting this recipe

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    • on April 30, 2011

      I love cumin and really enjoyed this for breakfast along with whole wheat toast.

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    • on April 12, 2011

      Simple and tasty! I wouldn't have thought to add cumin to eggs, but the flavors work very well together. Thanks for posting!

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    • on March 08, 2010

      So easy to make and the cumin was a nice twist! I served with pumpernickel toast. Thanks! Made for Photo tag.

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    • on May 31, 2012

      Really tasty! I love cumin, never put it on eggs before but it's a very nice combination. Served over whole wheat toast and really enjoyed - thanks for sharing the recipe!

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    • on December 05, 2011

      What a great breakfast this made this morning, though I did omit the salt and served with a fried tomato and some lean bacon and just loved the cumin on the eggs. Thank you Annacia, made for ZAAR Stars.

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    • on July 31, 2011

      The cumin really goes well with eggs. Thanks for a delicious breakfast. Made for Ramadan tag.

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    • on July 12, 2011

      I make fried eggs often and I really enjoyed the addition of cumin here. I didn't have any cream cheese, but I'll be trying that sandwich soon for sure. Thanks!

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    • on July 07, 2011

      Nice. I like using ground cumin a lot. We enjoyed this for breakfast atop a danish cream cheese spread over brown rice cakes to be gluten free! I actually just ran out of olive oil so I had to use canola oil.. using sea salt, plus the rest. I would make this again as a quick breakfast.

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    Nutritional Facts for Moroccan Fried Eggs With Cumin and Salt

    Serving Size: 1 (104 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 182.7
     
    Calories from Fat 126
    68%
    Total Fat 14.0 g
    21%
    Saturated Fat 3.7 g
    18%
    Cholesterol 372.0 mg
    124%
    Sodium 142.0 mg
    5%
    Total Carbohydrate 0.7 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 12.5 g
    25%
    Detailed Nutrition Values About Nutrition Info
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