• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast and Brunch Recipes

    Moroccan Breakfast Sandwiches with Egg, Harissa and Mint Tahini Sauce

    Published: Jun 1, 2021 Last Modified: Jun 2, 2021 by Allison

    47 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    Changing up the traditional American breakfast sandwich with these Moroccan breakfast sandwiches featuring egg, harissa, feta, olives, and mint lemon tahini sauce! The perfect savoury breakfast or brunch recipe that delivers plenty of nutrition and flavour. 

    straight on shot of a Moroccan breakfast sandwich on a white plate surrounded by English muffins

    Good morning! And happy June, too! June is always a jam-packed month in our household. There’s my mom’s birthday, followed by my dad’s birthday four days later, and Father’s Day three days after that. And of course I’m looking forward to finally being able to see my brother and his fiancee, as well as my core group of girlfriends, as lockdown restrictions are finally easing here and we can actually meet up in small groups outdoors once again! Lots of little things to look forward to this month in the way of seeing people again. The pandemic has offered plenty of time for soul searching and introspection, and I will say that I have a renewed awareness of how much I value human connection and interaction. 

    Are you a savoury or sweet breakfast lover? Nine times out of ten, I will go for something on the sweeter side, but I love a good savoury breakfast sandwich from time to time. Awhile back, as I was enjoying a traditional breakfast sandwich, an idea popped into my head: Breakfast sandwiches, Moroccan-style! Moroccan spice blends, condiments, and sauces are hard to beat; I particularly love spicy harissa sauce right now. I’ve added a few of my favourite Moroccan-inspired elements to these breakfast sandwiches: harissa, feta, olives, and mint lemon tahini sauce. Altogether, they make a fabulous, simple and healthy meal at any time of the day. 

    photo of a jar of harissa hot sauce on a pink backdrop

    moroccan breakfast sandwiches: the details

    These sandwiches take less than 15 minutes to make, and use staple ingredients like eggs, English muffins or bagels, feta, olives, tahini, lemon, garlic, and fresh herbs. Harissa is a Moroccan hot pepper sauce that can be found at well-stocked grocery stores; if you don’t have any on hand, you can use some of your favourite hot sauce in its place. 

    ingredients you’ll need

    For the mint lemon tahini sauce, you’ll need tahini, lemon juice, mint, garlic, sea salt, pepper, and maple syrup or honey. 

    For the sandwiches, you’ll need English muffins or bagels, eggs, feta, olives, harissa, arugula, and the tahini sauce. 

    the method

    Make the sauce: Combine the water, tahini, lemon, mint, garlic, salt, pepper, and maple syrup in a blender. Blend until smooth, adding up to 2 tablespoons more water if needed to thin out. Transfer into a jar or container. 

    Make the sandwiches: Toast the English muffins or bagels. On the bottom half of each English muffin or bagel, layer on the eggs, harissa, feta, olives, a drizzle of the sauce, and a handful of arugula. Top with the other half and enjoy immediately. 

    photo of half of the Moroccan breakfast sandwich with egg, harissa, feta, and olives

    straight on shot of a Moroccan breakfast sandwich on a white plate against a pink marble

    frequently asked questions

    Is there a make ahead option for these breakfast sandwiches? I recommend making them fresh for best results, as the harissa and tahini sauce will make for soggy sandwiches if you make them too far in advance. If you do try making them ahead, I would recommend adding the harissa and tahini sauce right before you eat them. 

    Is there a vegan option? Swap out the egg for baked or smoked tofu, or Just Egg. Omit the feta or use vegan feta. 

    more breakfast sandwich recipes

    • Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli
    • Tofu Benedict with Hemp Hollandaise Sauce
    • Greek Tofu Breakfast Sandwiches (Vegan)

    Finally, I hope that you love these Moroccan breakfast sandwiches! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a Moroccan breakfast sandwich on a white plate surrounded by English muffins

    Moroccan Breakfast Sandwiches with Egg, Harissa and Mint Tahini Sauce


    • Author: Allison
    Print Recipe
    Pin Recipe

    Description

    Easy and healthy Moroccan breakfast sandwiches with egg, harissa, feta, olives, lemon mint tahini sauce, and arugula.


    Ingredients

    Scale

    Mint Lemon Tahini Sauce

    • ¼ cup water
    • ⅓ cup tahini
    • ¼ cup freshly squeezed lemon juice, or to taste
    • ½ cup fresh mint leaves
    • 1 large garlic clove
    • ¼ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • 1 teaspoon maple syrup or raw honey

    Sandwiches

    • 4 English muffins or bagels
    • 4–8 large organic free range eggs, scrambled or fried (1–2 eggs per sandwich, depending on appetites)
    • ½ cup crumbled feta cheese
    • ½ cup pitted Kalamata olives, sliced
    • Harissa (Moroccan chili pepper sauce), to taste
    • Arugula or baby spinach

    Instructions

    1. Make the sauce: Combine the water, tahini, lemon, mint, garlic, salt, pepper, and maple syrup in a blender. Blend until smooth, adding up to 2 tablespoons more water if needed to thin out. Transfer into a jar or container.
    2. Make the sandwiches: Toast the English muffins or bagels. On the bottom half of each English muffin or bagel, layer on the eggs, a small dollop of harissa (use with caution; it’s very spicy), feta, olives, a drizzle of the sauce, and a handful of arugula. Top with the other half and enjoy immediately.

    Keywords: Moroccan egg breakfast sandwich

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « Beyond Italian Sausage Wraps with White Bean Basil Pesto Hummus + Bruschetta
    Chunky Monkey Overnight Oats with Coconut Oil Freezer Fudge »

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...