Charmoula-Roasted Vegetables (with a Fried Egg)
 
Prep time
Cook time
Total time
 
Vary the veggies as you like. I really recommend the turnips though: they absorb the charmoula so deliciously.
Serves: 1 to 6
Ingredients
For the charmoula (adapted from Paula Wolfert's Couscous and Other Good Food from Morocco):
  • 5 cloves garlic, peeled
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons salt
  • 1 cup parsley leaves (a few stems are fine)
  • ⅓ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
For the veggies:
  • 1 large turnip, peeled and diced
  • 1 sweet potatoes, diced
  • About 6 Yukon gold potatoes, diced
  • 1 apple, peeled and diced
  • 1 onion, sliced
For each serving:
  • Olive oil
  • 1 egg
  • Plain yogurt (I like strained whole milk)
Instructions
  1. Preheat the oven to 350°F.
  2. To make the charmoula, put the the garlic, paprika, cayenne, and salt in a food processor and pulse to pulverize. Add the parsley and pulse a few more times to chop well. Then, add the lemon juice, olive oil, and tomato paste and process again until you've got a nice smooth sauce.
  3. Place the vegetables in a pan or oven-safe pot with a lid. You might actually need two pots--you want the vegetables in about two layers. Toss with the sauce so all the veggies are covered. Cover the pans tightly with foil or the pots with their lids. Bake for 45 minutes, until the veggies are soft. Then, remove the lids, turn the heat up to 400°F and cook another 20 minutes, until the tops of the veggies have gotten a slight crust. Taste for salt, adding more as needed. Serve warm, room temp, or cold, or reheat covered in the oven or the pan.
  4. To serve with an egg, heat a small pan over high heat. Film generously with olive oil. Crack in the egg and sprinkle with salt. Baste the egg with the olive oil until the bottom is crispy and the whites on the top have solidified. Transfer the egg to a bowl filled with the veggies and top with some yogurt.
Notes
The veggies make plenty - fry up eggs for topping as you're ready to eat.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/06/charmoula-roasted-vegetables-with-a-fried-egg.html