蒜香酱炖蛋是摩洛哥的快手早餐或轻午餐，鸡蛋直接打在查莫拉酱中焖熟。查莫拉酱是摩洛哥的基础腌料和调味酱，用蒜、香菜、孜然、红椒粉和柠檬调成，在这个菜里它既是调味料也是煮蛋的液体。这道菜与已有的番茄甜椒炖蛋类似，但用的是查莫拉酱而非番茄为底，风味不同。查莫拉酱炖蛋是摩洛哥海边城镇的家常菜，尤其搭配炸鱼或烤鱼吃。配面饼蘸酱汁同食。
蛋白嫩滑，浸透了蒜香和孜然的查莫拉酱汁。蛋黄戳破后流出金色液体，与绿色酱汁交融。配面饼蘸着吃。
查莫拉酱在锅中加热时，蒜和孜林的芳香物溶于橄榄油，鸡蛋直接打在热酱上焖熟，蛋白吸收酱汁风味。鸡蛋须后下、盖盖焖，靠蒸汽余温使蛋白凝固而蛋黄保持半流。
Variations
有的加几只虾仁同焖。腌柠檬切丁拌入增酸。哈里萨辣椒酱可增辣。
On the Palate
Where Charmoula Eggs sits in the Moroccan flavor cloud
Ingredients
Serves 4
How it's made
5 steps · 10 min
- 15 min
Make chermoula: 6 garlic, 1 bunch coriander, 1 tsp cumin, 1 tsp paprika, juice 2 lemons, 4 tbsp olive oil, salt.
- 23 min
Heat in a small tagine or skillet; bring to a gentle simmer.
Watch outBring the chermoula only to a gentle simmer before the eggs go in — a hard boil splits the sauce and toughens the whites.
- 35 min
Crack 4 eggs on top; cover.
- 43 min
Cook 5 min until whites set, yolks soft.
Watch outCover and pull it when the whites are just set but the yolks still jiggle soft — the carryover heat keeps firming them, so stop early.
- 52 min
Serve with bread.
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