Ever since I discovered this Moroccan spice blend, I’ve been kind of obsessed. Who knew that combining cumin, paprika, garlic, olive oil, and tomato could taste so heavenly! And fennel goes beautifully with all of these!
I’ve also been on an egg kick lately. It must be Spring and Easter eggs and all that… This recipe would be a great way to enjoy any leftover dyed Easter eggs you might have this week (only if they’ve been refrigerated, of course!)
Not to be bossy, but you really have to eat this dish WITH Fennel and Sweet Onion Relish! They go together –like two local peas in a pod.
1 small fennel bulb
1 garlic bulb, minced (yep, you heard me, an entire bulb!*)
1 T. ground cumin
1 T. paprika
1 t. black pepper
3 T. olive oil
1 6 oz. can tomato paste
4 c. water
2 t. salt
juice from one lemon
8 organic hard boiled eggs, peeled
1. Saute garlic and fennel in olive oil for 5 minutes or until fragrant.
2. Add paprika, cumin, and black pepper. Saute for just a minute.
3. Add tomato paste. Saute for 4-5 minutes, stirring constantly.
4. Transfer tomato paste mixture to a slow cooker and add water.
5. Cook on low for 8-10 hours.
6. Prepare the eggs for the sauce: Boil your eggs for 15 minutes, or get your pre-boiled eggs out of the fridge. Peel and make 3 slits in the sides of the egg. Cut just about halfway through the egg white to allow the eggs to absorb the delicious flavors of the sauce while it’s cooking.
7. 30-45 minutes before serving, add salt, fresh lemon juice, and your cut boiled eggs.
8. Serve over cooked rice or quinoa.
*Quickly peel an entire bulb of garlic: first, separate the cloves and discard extra papery skin. Find two medium-sized metal bowls. Put the garlic cloves in one bowl, stick the other bowl one on top, and shake! After a few shakes the paper will fall away.