Adding preserved lemon, cumin and smoked paprika to Swiss chard makes for a wonderful Moroccan Breakfast. Served with fried eggs, this is a super healthy breakfast option that brings a big WOW of flavor.
Moroccan Breakfast, Why This Recipe Works
Swiss Chard and eggs. It’s not exactly what you’d expect on a breakfast table in Colorado. Perhaps steak and eggs?
Thinking outside the box, this recipe which features Swiss chard and eggs will bring a whole new level of fresh and exciting flavors to your breakfast table.
This healthy Moroccan breakfast recipe is earthy with smoked paprika, sultry with cumin, and lively with chili powder … you’ll simply savor every bite.
So jam packed full of flavor, and quick and easy to make, you’ll find yourself serving it time after time.
And with a sunny side up egg nestled alongside, what a delightful way to go green. A perfect breakfast recipe if you’re following the Mediterranean diet plan.
A recipe from Culinary School, let’s take a look. You’ll feel like you’re having breakfast in Morocco.
Ingredients You’ll Need
- Swiss Chard (Rainbow Chard).
- Garlic.
- Preserved Lemon
- Olive Oil
- Parsley
- Spices and Seasonings: Cumin, Smoked Paprika, Chili Powder and Red Pepper Flakes.
- Eggs.
Ingredient Substitutions
- Chard: Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.
- Garlic: Substitute a fine chopped medium shallot for the garlic.
- Oil: If you don’t have olive oil, substitute a neutral oil such as Canola or vegetable oil.
Step by Step Instructions, It’s Easy!
- Step 1: Rinse and dry the leaves of the Swiss Chard. Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
- Step 2: Heat a skillet over medium high heat. Add the oil. Once the oil is hot add the chopped Swiss chard.
- Step 3: Cook the chard until it becomes wilted. Add garlic and cook until the garlic becomes fragrant. About 1 minute.
- Step 4: Add the cumin, chili powder and paprika. Stir, cover with a lid and turn down the heat to low. Let it steep and simmer for 5 minutes. Add the preserved lemon and stir.
For the Eggs: During the time you’re cooking the chard, fry two eggs. Over easy is always a good choice. Serve the cooked chard next to the fried eggs. Toast, English muffins, or flat bread is a good addition.
If you don’t add bread as a side dish, this breakfast is naturally gluten free.
Eggs are commonly a part of a typical Moroccan breakfast. And if you’re going to make Moroccan food regularly, you’ll want to keep a jar of preserved lemons on hand. They are a traditional ingredient in many Moroccan recipes. Mallow greens are commonly cooked in Morocco and seasoned with Preserved Lemon. To make this recipe easy for us in the States, we’ll use Swiss Chard.
Variation
Serve these Moroccan greens topped with a poached egg, rather than fried eggs. Feeling adventurous, serve this with traditional Moroccan Pancakes. Also a couple of slices of white aged cheddar cheese is a nice addition. And don’t forget freshly squeezed orange juice.
Swiss Chard and Eggs, Moroccan Breakfast
If you never tried Moroccan breakfast foods, you’re in for a real treat. The warm spices and style of recipes are some of my favorites. I love making Moroccan tagines. Take a look at this recipe for Moroccan Apricot Lamb Tagine. It’s truly divine.
And if you’re looking for traditional Moroccan breakfast recipes, I hope you give this super easy recipe a try.
If you’re looking for super healthy breakfast recipes for weight loss, this one is right up your alley. So healthy. So low-carb. So perfect.
More Easy Breakfast Recipes
And don’t miss my Breakfast Category. You’ll find plenty of fabulous recipes to start your day. Including the most popular breakfast recipe on my site for Hatch Chile Smothered Breakfast Burritos.
Moroccan Breakfast, Swiss Chard and Fried Eggs
Equipment
- Large Fry Pan
Ingredients
- 3 Tablespoons olive oil or canola oil (divided)
- 2 bunches Swiss chard red stems removed and rough chopped
- 2 cloves garlic fine chopped
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 pinch salt
- ¼ preserved lemon chopped, flesh only
- 1 Tablespoon fresh parsley chopped
- 1 pinch crushed pepper flakes for garnish
Instructions
- Wash the Swiss chard leaves well and pat them dry with paper towels.
- Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
- Heat a large fry pan over medium high heat. Add the oil and once the oil is hot add the chard and cook stirring frequently. When the chard start to wilt, add the garlic and cook until fragrant. About 1 minute.
- Add the cumin, smoked paprika and chili powder. Stir and cover with a lid. Turn down the heat to low and let it steep for 5 minutes.
- Stir in the preserved lemon and parsley. Stir and cover and cook on low for an additional 5 minutes.
- In the meantime, fry two eggs. Or poach two eggs.
- Plate the Chard, drizzle with a little olive oil and sprinkle with red chile flakes. Serve alongside eggs and toast, English muffin or flatbread.
Notes
Nutrition
Moroccan Breakfast, Swiss Chard with Eggs … It’s what’s for Breakfast
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I have so many recipes that I have pinned to try that call for preserved lemons but I just haven’t gotten around to making it or even just buying it. I think I need to have a hunt at the supermarket and see if I can find it.
I’m going to have to find those pins. I love preserved lemons
I love using smoked paprika. It sounds perfect in here!
I’m a huge fan of smoked paprika.
First, I LOVE your picture! The swiss chard looks amazing next to the egg! This looks like a really great meal that even my kids would eat!
Thanks Jennifer. Sometimes a simple plate of food makes for the best photos.
What a great dish, always looking for a way to use preserved lemons. Love greens and eggs
Thanks Cheri.
These greens look really good! I love the idea of serving them with eggs!
Thanks so much Laura, we felt awfully healthy eating this one.
Thanks so much Ansh.
I would love to try these greens!! Great way to add flavor to a great side dish!
haha, love that opening paragraph! 🙂 During Dr Seuss reading week at school, they served green eggs and ham to all the kiddos at school! 🙂 I agree on the green food coloring .. love your moroccan greens! yum!
I think it’s great that they served Green Eggs and Ham during Dr. Seuss week. Thanks Alice. Nice cooking with you for #SundaySupper.
We eat a limited amount of greens (mostly spinach) in part because we don’t have many different ways to prepare them so I look forward to your recipes/ This one sounds very good and has all flavors I like – I like the multi-colored chard.
Thanks Larry. And yes, that chard is gorgeous. I’m always picking it up just because of how it looks.
I’d go green any day with these greens! Have a great St. Patrick’s Day, Leanne!
Happy St. Patrick’s Day to you too Abbe.
Your combo of spices is brilliant, Lea Ann. I’m one of those people who are happy with simple steamed chard with a drizzle of soy sauce…But after reading your recipe I may be venturing into spicier territory =)
And I like that idea with a simple drizzle of soy sauce. Let me know if you try the spicier territory and how you like it. And thanks for stopping in and the comment. Nice cooking with you for Sunday Supper.
For some reason, this sounds like it would be a great topper for a grilled chicken sandwich.
I love how you always come up with different uses for recipes Chris. And I agree.
I love all the recipes you are doing with the preserved lemon Lea Ann. I was really interested in the dressing you made with the salmon as well. I have 2 jars I made in the refrigerator from our tree that are screaming to be used!!
I’m so jealous of you folks and those citrus trees! Let me know if you try the recipes Robyn.
What great flavour to the greens. The paprika is brilliant, I’m so going to make this soon.
Shannon, please let me know what you think about these greens. We thought they were really good. Nice cooking with you for Sunday Supper.
These green looks just amazing!
Thanks Bea! And thanks for stopping in. Nice cooking with you for Sunday Supper.
You have me craving my greens big time right now!
My job is done. 🙂
I’m always happy to learn of ways to use preserved lemons because a canning book I love has gorgeous photos of them but I’ve yet to make them as I wasn’t sure how to use them. Thanks for the suggestion to look towards Moroccan foods. I’ll start with your recipe first and go from there. If I do make a batch at home I’ll know who to share them with– you!
One of these days I’m going to make my own preserved lemons. I really like them Holly and enjoy their flavor in the few things I’ve made. Let me know if you make them.
That photo should be in a gallery somewhere. All of it looks so divine. ~ Now, on the subject of green eggs… There is such a thing, but it’s only the shell and it’s very light green. They show up occasionally in the farm eggs that I buy from a friend.
Now those green eggs I could tolerate. And thanks so much for the compliment on my photo Adam. So kind of you.
I love all greens any way, any time. These sound great.
Thanks Karen.
What a beautiful plate, and perfect meal. Great use of the preserved lemons – I hate it when they go bad! I’m also drooling over the hatch chiles with short ribs.
That’s Hatch Chile and Short Ribs is one pretty good recipe. Mild on flavor and creamy in texture with the slow cook of the beef. Thanks for stopping in Christy.