Moroccan · Street food
Zaalouk & Egg Street Wrap
A hearty vegetarian street wrap built on zaalouk — Morocco's smoky cooked aubergine-and-tomato salad — spread in warm bread with a fried egg, olives and harissa. It's a cheap, filling handheld that turns a classic side dish into a satisfying meal on the go.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 aubergines, diced
- 3 tomatoes, grated
- 4 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp paprika
- 5 tbsp olive oil
- 1 bunch coriander, chopped
- 4 flatbreads or wraps
- 4 eggs
- 1 handful olives
- Harissa and lemon, to serve
- Salt
Method
- 1
Make zaalouk
Fry the aubergine in oil until soft, add the garlic, tomato, cumin and paprika, and cook down to a thick, smoky mash.
- 2
Finish the salad
Stir in the coriander, salt and a squeeze of lemon; it should be jammy, not wet.
- 3
Fry eggs
Fry the eggs to your liking.
- 4
Warm bread
Warm the flatbreads.
- 5
Build
Spread zaalouk on each, top with a fried egg, olives and harissa.
- 6
Roll and serve
Fold or roll and serve warm.
Chef's tips
- Cook the zaalouk down until thick or the wrap will be soggy.
- Make the zaalouk ahead — it keeps for days and improves overnight.
- A runny yolk binds the wrap deliciously.
Frequently asked questions
What is zaalouk?
Zaalouk is a classic Moroccan cooked salad of aubergine and tomato mashed with garlic, cumin and paprika, usually served as a dip or side. Here it fills a wrap.
Can I make it vegan?
Yes — skip the egg and add extra olives, or some chickpeas, for a filling plant-based wrap.