Vegetarian Moroccan chili loaded with beans and topped with poached eggs.
There's something about poached eggs on vegetables, grains, or beans that instantly gets us by a fireplace on a cold night. Even if it's still in the (insanely warm) 80's outside. This might be the warmest October so far in my memory in the Bay Area, and I've lived here for over 25 years. I grew up in Pennsylvania and lived for many years in Massachusetts, and I am so ready for crisp weather, sweaters, and corduroy slacks. I want to pull on knee socks and slip into soft loafers and relax with a book while a football game plays in the background.
But our weather right now invites us to the beach for a cookout. I know. Complaints from paradise. But it just seems wrong.
The weatherman promises colder weather next week, and I'm holding him to it. I'm pulling out my autumn and winter dishes, and ignoring the fan that's keeping me cool. In a version of 'build it and they will come', I figure if I make enough cold weather dishes, fall and winter weather will come.
Cook's Tips-
There are a couple of ways to add the eggs. Most recipes call for cooking off some of the liquid so that the chili is thick, forming a hollow with a spoon, and plopping a raw egg into the hollow. Simmer the chili until the egg white becomes solid, but not so long that the yolk completely hardens.
An option is to just fry or poach the egg separately and add it on top at the end. This works just fine too.
Don't, however, be tempted to broil the egg at the end for a quick cooking. It ruins the texture of the egg and it's almost impossible to end up with the yolk anything but the texture of a rubber ball. Trust me on this one.
Ras-el-hanout is a spice common to North African and Middle Eastern dishes. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. There's a lot of variability for what goes into the spice mix, but cardamom, cinnamon, coriander, cumin, and chili peppers are common ingredients. If you can't find the spice mix, you can make your own, or add a cinnamon stick, a few cardamom pods, and a pinch of dried red pepper flakes.
Wimpy Tips-
When I used to eat sausage, this was one of my favorite comfort dinners for the cold nights of fall and winter from Food52. For my mostly vegetarian life, however, I substituted beans for the sausage. Feel free to add sausage for the meat eaters at your table, pork sausage would be great - or merguez, but I think you'll find this hearty enough to satisfy everyone at the table without the meat.
Other Hearty Eggs Dishes
A similar dish to this is this Mexican twist of the Middle Eastern classic, shakshuka, Spicy Mexican Eggs.
Moroccan Vegetarian Chili with Poached Eggs
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion about ½ medium-large onion
- 2 cups diced sweet red pepper
- 2 tablespoon minced Fresno red chile or other mildly spicy pepper
- 1 ¾ teaspoon Hungarian sweet paprika
- 1 teaspoon ras-el-hanout spice
- 1 teaspoon kosher salt
- ¼ cup tomato paste
- 4 ½ cups chopped ripe tomatoes
- 1 ½ cups red beans
- 4 large eggs
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion, peppers, and spices. Cook until the peppers and onions are very soft. Add the tomato paste and cook for five minutes, while occasionally stirring. This base is considered a sofrito in latin american, spanish, and Caribbean cuisine. It should be very fragrant.
- Add the tomatoes and beans. Cook for 30 minutes until the beans are heated and the tomatoes form a sauce. Turn the heat up to high for five minutes to evaporate some of the tomato sauce liquid and return the heat to medium-high.
- Form four hollows into the ragout with a large spoon and spill a raw egg into each hollow. I recommend breaking each egg individually first into a separate bowl and adding them one at a time. Cover the pan and simmer for ten minutes or until the egg whites firm up but the yolks thicken, but remain runny.
- Serve by spooning out an egg with the ragout into a bowl. A thick slice of crusty bread is a great accompaniment.
Alaiyo Kiasi-Barnes
What a lovely vegetarian dish. I can't wait to make this. I love that it includes red beans and eggs. Two of my fav ingredients! Kudos for such lovely photography and a beautiful blog!
The Wimpy Vegetarian
Thanks so much Alaiyo!
Lane @ Supper for a Steal
Sounds delicious. I think I like the recipe with the beans more so than if it had sausage!
The Wimpy Vegetarian
Thanks so much Lane!
Liz
What a gorgeous dish! Sausage sounds like a delicious addition 🙂
The Wimpy Vegetarian
Thanks so much Liz!
The Wimpy Vegetarian
Oh, and I should add that the sausage is a must for the husband 🙂
Constance @FoodieArmyWife
Ooooo!!!! How gorgeous is this!?
The Wimpy Vegetarian
Thanks so much!!
Jennifer @ Peanut Butter and Peppers
Yum! I just love all the flavor combinations you have in this dish! Looks so delish!
The Wimpy Vegetarian
Thanks Jennifer!! I love your cheesecake too!
Chris
#pinning This is on the #MeatlessMonday list. YUM!!
The Wimpy Vegetarian
It's perfect for a Meatless Monday!
Heather // girlichef
I would definitely be happy eating this with or without meat - either way promises full flavor and total comfort! And you know what? Even here in NW Indiana, it was in the 80's for the first week of October; so disappointing to me. Fortunately today is cool and rainy...so it feels like Fall.
The Wimpy Vegetarian
I want cool and rainy so much. We have another few weeks to go before the rains typically show up, and our fingers are crossed that we get some good rain this year. We've had a couple of very dry years in a row now.
Lynda - TasteFood
This reminds me of shakshuka - a Tunisian specialty. It's perfect comfort food.
The Wimpy Vegetarian
It's a lot like a shakshuka! There are a few of these dishes that originated in northern Africa, the Middle East, and Spain that have a lot of similarity. I'm guessing spread by the Moors, but I'm really not sure. I'm warming up the rest, adding another couple of eggs, and serving it for brunch with a side of football for us 🙂
Shannon R
This looks amazing. I'm not into runny eggs but the husband is, it's cool that you can totally portion these things out. It looks so comforting, I wish I had a fireplace!
The Wimpy Vegetarian
We moved into an old house a few months ago that has a fireplace converter installed so that any fire we burn will heat the house (think wood-burning stove inside the fireplace). I can't WAIT to use it for the first time. It's small, like everything else in the house, but I don't care.
Shannon @VillageGirlBlog
Oooo I agree. Poached eggs make everything just...richer. Mmmm. Your dish looks amazing. I love the spices to the poaches eggs. Perfect for a chilly day at my house. Yum!
The Wimpy Vegetarian
Thanks so much Shannon!
Dorothy at Shockingly Delicious
That is such a handsome dish!
The Wimpy Vegetarian
And I LOVE your Kalua Pork dish!!
apuginthekitchen
Oh this is perfect for a chilly night's dinner. I love the spiced vegetables, beans and egg together. I can't wait for the chilly weather, it's started to cool down and I can't wait to pull the socks on also, I still have my fans on to cool and even ran the AC for the last few days. Cool weather and food like this are welcome for me! I have to make some ras el hanout.
The Wimpy Vegetarian
I was in Washington DC last weekend and it was really warm there too. It was gorgeous weather to be touring around in, but I'm really for fall now. So I'm reaching out to all the cool weather and rain gods 🙂
apuginthekitchen
Me too, today there is a wee bit of a nip in the air and I am loving it!
Laura
Poached eggs are my achilles heel of cooking, I just can't get them with a lovely runny yoke. Now cooking it like this I think I could have some success with. Looks wonderful.
The Wimpy Vegetarian
Thanks so much Laura!!
Marjory @ Dinner-Mom
Such a beautiful dish...your pictures are terrific. A wonderful take on one-pot meals!
The Wimpy Vegetarian
Thanks Marjory!
Family Foodie
This looks incredible. I love the poached eggs on top. So healthy and full of flavor!
The Wimpy Vegetarian
Thanks Isabel! This was such a fun theme this week, and I'm loving all the great dishes.
CCU
That looks like such a warm and delicious breakfast 😀
Cheers
CCU
The Wimpy Vegetarian
Thanks CCU! It can totally be a breakfast. It's very similar to a Shakshuka which is a Tunisian hearty breakfast or lunch.
Lori @ Foxes Love Lemons
Ohhhhh yeahhhh. I love shakshuka, but I always wish it had beans. I must try this this winter!
The Wimpy Vegetarian
Me too! It's such a comforting meal. Next time I might go a little more traditional and add the eggplant but keep the beans.
The Ninja Baker
You had me at poached eggs, Susan! No matter the season, the lovely protein atop steamed white rice or baked potatoes is perfection. I probably would poach mine separately and garnish the top of the shop spiced ragout recipe created by a top of the class chef!
The Wimpy Vegetarian
Me too - I just love a poached egg on top of things. When I want a quick lunch, half the time I just do a kale salad topped with an egg 🙂
Tara
Saw this on FB and already shared it. Wow, does it look delicious, I love the addition of the poached eggs, brilliant!!
The Wimpy Vegetarian
Thanks so much Tara - and thanks for the share 🙂
mjskit
Other than red beans and rice, I rarely cook red beans. I love that you used them in this dish and I especially love the way you cooked the eggs! What a great meal!
The Wimpy Vegetarian
Thanks so much MJ! I love red bean and rice too, and thought they might go really nice in here 🙂
EA-The Spicy RD
This looks so yummy, even if its super hot here in San Diego too. Here's to a bit cooler weather for oth of us 🙂
The Wimpy Vegetarian
We're dropping into the 70's this week, so there's hope 🙂
laurasmess
That looks absolutely delicious Susan! I adore anything with Moroccan spices... I haven't tried this dish yet but I'd definitely love to give it a go on a cold evening with some warm crusty bread. Mmmm! Thanks for the recipe. You always write so well 🙂 x
The Wimpy Vegetarian
Thanks so much Laura! You might want to add some eggplant to it too. I just read your Moussaka post and thoroughly enjoyed it. I can't wait to try it.
lapadia
This is a wonderful recipe, right up my alley and the weather is feeling a lot like Autumn, this is added to my "make" list!!
The Wimpy Vegetarian
It would go great with your Jalapeno - Cucumber Sherbet, Linda!!
lapadia
Thinking of sherbet makes me feel colder; but I like your idea, an excellent match 🙂
Amy Kim (@kimchi_mom)
Is this dish also known as shakshuka or similar? I've been wanting to make this for a while now! Love your photos!
The Wimpy Vegetarian
It's very similar to a shakshuka, Amy. A traditional one I believe has eggplant or potatoes in it. I wanted some legumes in mine since I was doing it for dinner and wanted extra protein.
The Healthy Epicurean
I absolutely love the combination of pulses and egg. And spicy! What's not to like? Thank you for a wonderful idea...
The Wimpy Vegetarian
Thanks!! Pulses and eggs are such great companions, especially in the fall and winter. So comforting 🙂
Stacy
You made me laugh with your "if you build it, they will come," Susan, and I am wondering if that applies to Dubai as well. Our weather is starting to cool off and we are grateful for evenings and early mornings in the eighties. Living in desert or tropical climes for most of the last 20-something years, I've learned to just make what I feel like eating and let the weather be hanged!
That said, I think your thick spicy tomato sauce with poached eggs looks divine and I would even eat it in the heat. Delicious!
The Wimpy Vegetarian
I completely agree Stacy. And I remember the photos you posted a few months ago of the marketplace in your neighborhood - such a variety of amazing produce. It might be a longer wait before it cools off there in Dubai 🙂
Julie @ Texan New Yorker
This. Looks. Fabulous. Wow! And I just love Moroccan flavors. I'll have to try this one soon!
The Wimpy Vegetarian
Thanks Julie! I love Moroccan flavors too. I've never been there, but would love to travel there some day and stock up on tons of ideas and spices 🙂
Bea
This sounds like the perfect dsh on a fall evening. I am keeping my fingers crossed for fall weather to hit the Bay Area. Otherwise, hop on I5 and visit us in PDX 🙂
The Wimpy Vegetarian
We're finally down into the 70's now, with a long way to go IMHO. My husband and I were just talking about a trip to PDX the other night!!
Alice // Hip Foodie Mom
I love a good ragout!!! Hope the weather cools down for you soon!! LOVE this! Looks so delicious!
The Wimpy Vegetarian
We're getting there! I put on some fall clothes yesterday though, and lasted about an hour before I changed into something sleeveless. Sigh.
Tammi @ Momma's Meals
Wow this looks so delish! Nice and hearty! You make it look simple enough too!
Sarah
Wow! Reminds me of something my mom used to make for dinner 🙂
Mary Frances
Yum, that looks amazing!! Really, truly beautiful.
Cindys Recipes and Writings
I've never put cooked eggs on top of a dish (don't tell Isabel) lol looks great Susan!
Faye Leong
My husband and me are trying our best to make good poached eggs and I yours looks great on the ragout. Thanks for sharing, Susan!
Viviane Bauquet Farre - Food and Style
Vegetarian ragout? Sign me up! And the addition of poached eggs is inspired.
Terra
Anything with eggs has my attention, I adore eggs. I love this recipe, it is hearty and full of lovely flavors! Yum, Hugs, Terra
Paula @ Vintage Kitchen Notes
I feel the same as you right now about the weather. We're in spring here, but the days got colder and rainy... This is a superb dish, and one I can still enjoy here as well! It looks like the perfect brunch Susan!
Erin
Thanks for this recipe! I am making this tomorrow night! Quick question: what type of beans did you use for this recipe?
Thanks,
Erin
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Just found this and pinned it instantly! I've never cooked anything intentionally Moroccan, but I made something similar to this last year. You're right, that combo of beans, tomato and eggs is so comforting. Can't wait to try out your recipe!