This Spicy Moroccan Scramble Is the Best Reason to Get Out of Bed

Getting out of bed is rough.

It's hard on Mondays. On Wednesdays, too. Fridays are no easier. And on the weekends, forget about it. In the winter, sometimes it's practically getting dark by the time we switch from our sweats into more socially acceptable clothing.

But there are a few things that can woo us from the warm clutches of our flannel fortress—say, for instance, a really killer brunch. And here's one that will have you jumping out of bed like the Animaniacs.

This recipe comes from Brooklyn's Five Leaves, where lines are long and tables are scarce on weekend mornings. For good reason: this Moroccan scramble starts with a fresh and spicy chickpea salad, marinated in the flavors of za'atar, cilantro, and red Fresno chilies. Next, you'll throw together a creamy, zesty avocado mash on crunchy grilled sourdough bread.

Finally, these elements are united by a mound of soft scrambled eggs cooked with heavy cream and loose merguez sausage. Carbs, meat, eggs, fresh herbs, and a little heat: this dish is the Pied Piper, whistling from the kitchen, and we're the hungry little rats, helpless to its draw.

And if you had a booty call crash at your spot last night, this is one brunch that will guarantee they'll be a repeat customer.