Moroccan cuisine · Breakfast & Eggs

Bayd bel Bsal wa Kamoun

Scrambled eggs on long-braised sweet onions with toasted cumin and plenty of parsley.

Ingredients · for 2 servings

• 3 onions
• 5 eggs
• 1 tsp cumin seeds
• 1/2 tsp paprika (sweet)
• 1/2 bunch parsley
• 2 tbsp olive oil
• 1 tbsp butter
• Salt, pepper

Instructions

1. Halve the onions and cut into fine half-rings, roughly chop the parsley.
2. Toast the cumin seeds in a dry pan over medium heat for 1 minute until fragrant, and coarsely crush in a mortar.
3. Heat olive oil and butter in the same pan and cook the onions over low heat for 12–15 minutes, stirring occasionally, until light golden and sweet.
4. Stir in the cumin and paprika, season generously with salt and pepper, and spread the onions flat in the pan.
5. Whisk the eggs, pour over, and slowly fold together with a wooden spoon over low heat for 2–3 minutes until creamy and just set.
6. Remove from the heat, sprinkle with the parsley, and serve straight from the pan with flatbread and sweet mint tea.