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Vegetarian, Maghreb and Middle East

Zaalouk with fried eggs

Zaalouk with fried eggs is a Moroccan vegetarian dish for 4 people, ready in 45 minutes, easy to make, for €1.60 per serving. It's a warm, mashed eggplant and tomato dip cooked with garlic and spices, topped with a fried egg and served with bread. The key is slow roasting the eggplants and keeping the texture chunky rather than smooth.

A silky zaalouk, this warm eggplant and tomato caviar, topped with a fried egg per plate to make it a full meal.

Zaalouk with fried eggs
Total time
45 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Zaalouk is that warm mix of eggplant and tomato that simmers down slowly with garlic, cumin, and paprika. The eggplant flesh turns soft and almost creamy, while the tomatoes bring just enough acidity to balance things out. A fried egg on top adds a runny yolk that melts into the mash and turns the dish into a full meal without meat.

This is the kind of dinner that works on a weeknight when you have a bit of time to spare, since the oven does most of the work while you get on with something else. Mon Chou suggests it for vegetarian meals that still feel substantial, with bread for scooping and a touch of fresh cilantro at the end.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Tomatoes 4
  • Garlic 4 cloves
  • Cilantro 1 bunch

Pantry

  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Bakery

  • Baguette 1

Allergens Gluten, Eggs

The step by step recipe

  1. Prick the eggplants and roast them whole in the oven at 220°C until they collapse. 30 min

    Turn them halfway through so they cook evenly on all sides.

  2. Meanwhile, blanch the tomatoes, peel them, and cut them into cubes.

    Score a cross at the base of each tomato and the skin slips right off.

  3. Peel the eggplants and roughly chop the flesh.

    Let it drain for two minutes in a colander to remove the bitter liquid.

  4. Heat the oil with crushed garlic, the spices, and the tomatoes, add the eggplant, and let it simmer down. 15 min

    Mash with a fork at the end of cooking, the texture should stay chunky, not smooth.

  5. Fry the eggs separately, place one on each plate of zaalouk, sprinkle with cilantro, and serve with bread.

    Cook the eggs covered, the whites set without flipping and the yolks stay runny.

Our tips to get it right

  • Pick eggplants that feel firm and heavy for their size, they have fewer seeds and release less water while cooking.
  • If the zaalouk looks too watery by the end, let it simmer uncovered a few more minutes so the extra liquid evaporates.
  • Taste and adjust the salt right before serving, roasted eggplant absorbs some of it during cooking.

The variations

  • Swap the sweet paprika for smoked paprika to boost the smoky note already coming from the grilled eggplants.
  • For an egg free version, serve the zaalouk simply with bread and a few olives, it still works well as a cold side the next day.
  • For kids who don't like chunky textures, blend the zaalouk briefly with an immersion blender for a smoother puree.

What to serve it with

  • Crusty bread or toasted baguette
  • Marinated olives to start
  • Mint tea

Storage

Zaalouk keeps for 2 to 3 days in the fridge in a sealed container, and the flavor actually rounds out overnight. It freezes well for up to 2 months, reheat gently in a pan or saucepan. Cook the fried eggs just before serving, they don't keep.

Questions about this dish

Can you make zaalouk ahead of time?

Yes, it's even recommended, zaalouk tastes better after resting overnight in the fridge. Reheat it gently in a pan and add the fried eggs just before serving.

Do you have to grill the eggplants whole?

That method gives the best smoky flavor, but you can also dice them and roast in the oven if you're short on time. The result will be slightly less soft but still tasty.

Does zaalouk freeze well?

Yes, without the eggs it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat over low heat before cooking fresh eggs.

Can you use canned tomatoes instead of fresh ones?

Yes, a can of chopped tomatoes works well and saves you the step of blanching. Drain off excess liquid to keep the zaalouk's chunky texture.

How long does it take to make a zaalouk of eggplant with fried eggs?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a zaalouk of eggplant with fried eggs?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zaalouk of eggplant with fried eggs cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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