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


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



Mint Lemon Tahini Sauce

  • 1/4 cup water
  • 1/3 cup tahini
  • 1/4 cup freshly squeezed lemon juice, or to taste
  • 1/2 cup fresh mint leaves
  • 1 large garlic clove
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon maple syrup or raw honey


  • 4 English muffins or bagels
  • 48 large organic free range eggs, scrambled or fried (12 eggs per sandwich, depending on appetites)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Kalamata olives, sliced
  • Harissa (Moroccan chili pepper sauce), to taste
  • Arugula or baby spinach


  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