Baked Chermoula Potatoes with Eggs (Batata M’chermla)
For an easy and delicious brunch, try this baked potatoes and eggs with a Moroccan chermoula sauce.
Introduction
The name of this popular dish, batata m’chermla, translates as ‘potatoes in chermoula’ – the signature marinade of Moroccan cuisine, usually made with coriander, 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 just until the whites are set but the yolks are still runny.
Ingredients
| 150g | Classic Chermoula (see below) |
| 680g | Maris Piper or other floury potatoes,peeled and cut into 2.5cm pieces |
| 1 1/2 tbsp (20ml) | olive oil |
| 4 | eggs |
| 1/2 small | red onion, finely chopped |
| 10g | flat-leaf parsley leaves and tender stems,roughly chopped |
| Hot sauce to serve, such as Harissa or Cholula (optional) | |
| Classic Chermoula: | |
|---|---|
| 5 tbsp (75ml) | olive oil |
| 3 | garlic cloves, minced or crushed |
| 20g | coriander leaves and tender stems,finely chopped |
| 20g | flat-leaf parsley leaves and tender stems,finely chopped |
| 2 tbsp (30ml) | fresh lemon juice |
| 2 tsp | sweet paprika |
| 2 tsp | ground cumin |
| 1 tsp | fine sea salt |
| Generous pinch of | granulated sugar |
Method
Make the chermoula: Combine the olive oil, garlic, coriander, parsley, lemon juice, paprika, cumin, salt and sugar in a medium bowl and mix well. The chermoula can be kept in a sealed container in the fridge for up to 3 days.
Preheat the oven to 200°C fan (220°C). Put the chermoula and potatoes in a large bowl and toss to coat.
Drizzle the olive oil over the bottom of a baking tray and use your hands or a pastry brush to spread it evenly over the base. Arrange the potatoes in a single layer in the tray, leaving as much space as possible between them.
Bake the potatoes for 15 minutes. Remove the tray from the oven, flip the potatoes over with a spatula, and bake for another 10–15 minutes, until the potatoes are soft and the edges are starting to crisp up.
Arrange the potatoes in the tray to make 4 wells for the eggs and crack an egg into each well. Bake for 4–5 minutes, or until the egg whites are set but the yolks are still runny and the potatoes are crispy around the edges.
Scatter the chopped red onion and parsley over the potatoes and eggs and serve immediately, with hot sauce if you like.
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