There’s probably nothing I love more than the combination of some form of crispy potato with a perfectly cooked fried egg. Perhaps it’s a throwback from childhood when egg and chips was a ‘treat’ meal.
Many Moroccan families eat maakouda on a regular basis; lightly spiced, herby potato fritters fried and served as a snack, side dish or in a bread roll. It’s not unusual to add sauces like harissa, pile high with crisp salad and of course, pop an egg on top. Maakouda are bought from street vendors and also made at home.
I’m channelling my childhood by making a maakouda baguette topped with a perfectly fried egg complete with runny yolk. You could of course serve these for breakfast with a poached egg on top or even as an alternative to hash browns with a full English breakfast. Well, an English breakfast with a Moroccan twist.
In our household eggs are a popular choice at breakfast, lunch and tea. They’re so versatile, quick and of course, we all have our preferred method of cooking. Eldest son is a boiled egg man, second and youngest prefer the scrambled variety. I flit between fried and baked, and my husband? He prefers his eggs poached.
When choosing your eggs don’t forget to look out for the British Lion stamp which ensures the highest standard of food safety and quality.
Prep Time: 15 minutes
Cook Time: 15 minutes
- For the patties:
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 400g peeled cooked potato, mashed (2 large potatoes)
- 2 tbsp fresh coriander, finely chopped
- 1 tsp ground cumin
- ½ tsp salt
- 1 tsp freshly ground black pepper
- ¼ tsp chilli powder
- ½ tsp turmeric
- 2 cloves garlic, peeled and crushed
- 1 egg, beaten
- For the batter:
- 1 egg
- 20g plain flour
- ¼ tsp black pepper
- ½ tsp turmeric
- ½ tsp baking powder
- Frying and assembly:
- 60mls olive or other vegetable oil
- 2 eggs
- 2 baguettes
- Salad (optional)
Heat the oil in a frying pan over a medium heat, add the onion and fry until soft and starting to brown, stirring occasionally. Remove from the heat and add to the rest of the patty ingredients. Stir with a fork and use a spoon to form 8 patties. Beat together all the batter ingredients and dip the patties in it. Heat the oil over a medium heat in a frying pan and add the patties. Turn after a couple of minutes, frying until both sides are golden brown. Remove from the pan and drain on kitchen roll. Crack the eggs into the pan and fry until the edges are crispy and the centre still runny. (The egg whites might take on a slightly yellow colour from the turmeric). You can carefully spoon the hot oil over the yolk to help cook it without flipping. Assemble the maakouda baguettes with salad (if you wish), maakouda patties and your perfectly cooked fried eggs. Add a little pepper and some chilli sauce if you wish.
This post was supported by British Lion eggs in celebration of British Egg Week (10-17 October). Find more information on eggrecipes.co.uk
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