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Moroccan Celeriac with Tahini, Preserved Lemon and Fried (or Poached) Eggs

By Cheryl Forberg, RD
Image of Moroccan Celeriac with Tahini, Preserved Lemon and Fried (or Poached) Eggs 
This tasty egg dish can be savored for breakfast, lunch or dinner. If serving as a main course, serve with two eggs instead of one. For a meatier version, add ¼ cup cooked bacon or diced smoked turkey to the mix.

Makes 4 servings.


1 T olive oil
1/3 cup chopped shallots
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp hot paprika
½ t smoked salt
1 large celeriac, peeled, cut in ½ inch dice and tossed with 2 T fresh lemon juice + ½ cup water
2 T of tahini
1 T minced preserved lemon peel (or lemon zest)
2 T chopped Italian parsley or cilantro
4 – 8 Large Fresh eggs

Image of saute
Heat olive oil in a large sauté pan over medium-high heat. Add shallots and simmer for 3 – 5 minutes, stirring often, until soft and just starting to brown. Add spices, mix well and cook for 1 minute or until fragrant.
Image of Cooked celeriac
Drain celeriac, blot dry and add to the sauté pan, stirring well. Cooking for about 5 minutes uncovered, and then cover pan and cook for about 10 minutes longer or until celeriac is lightly browned and tender. Stir several times while cooking. Remove from heat and allow to sit for five minutes, covered.

Drizzle tahini over celeriac, sprinkle with lemon and parsley and toss well. Season to taste with salt and pepper. There will be about 4 cups.

Divide between 4 serving plates or bowls and top with eggs. Serve while hot.

Nutritional Analysis – for one serving:

Calories 220
Calories from fat 110
Total fat – 12 g
Sat fat – 2 g
Trans Fat 0 g
Cholesterol 215 mg
Sodium – 450 mg
Carb 20 g
Fiber 4 g
Sugars 4 g
Protein 10 g
Vit A 10% RDA
Vit C 30% RDA
Calcium 10% RDA
Iron 15 % RDA
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