Moroccan cuisine · Breakfast & Eggs

Bayd bel Jben Beldi

Soft scrambled eggs finished with fresh farmer's cheese and plenty of parsley folded in at the end.

Ingredients · for 2 servings

• 5 eggs
• 150 g fresh cheese
• 1/2 bunch parsley
• 1 spring onion
• 2 tbsp whole milk
• 1 tbsp butter
• 1 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the parsley, cut the spring onion into thin rings and break the fresh cheese into coarse flakes.
2. Whisk the eggs with the milk, a little salt and pepper only loosely – streaks of egg white should still be visible.
3. Melt the butter and olive oil in a nonstick pan over low heat, making sure the butter does not brown.
4. Pour in the egg mixture and, using a wooden spoon, slowly push it from the edge to the center for 2–3 min until soft, large curds form.
5. Take the pan off the heat, fold in the fresh cheese and half the parsley, and let it sit in the residual heat for 30 sec until the cheese just softens.
6. Serve on warmed plates, sprinkle with spring onion and the remaining parsley, and eat immediately with warm flatbread.