Moroccan cuisine · Breakfast & Eggs

Bayd bel Khlii fi Tanjra

Eggs set over fried khlii cubes and onions in small clay pots, seasoned with cumin.

Ingredients · for 2 servings

• 150 g khlii (preserved beef, or substitute cooked braised beef)
• 2 tbsp khlii fat (or substitute clarified butter)
• 2 onions
• 4 eggs
• 1/2 tsp cumin
• 1/2 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Tear the khlii into small pieces and finely dice the onions; have two small clay pots or a small pan ready.
2. Melt the khlii fat over medium heat and sauté the diced onions in it for 5–6 min. until soft and golden.
3. Add the khlii and fry for 3 min. until the meat is hot and has slightly crisp edges.
4. Season with cumin, paprika and pepper, stir and divide the mixture evenly between the pots.
5. Crack two eggs over each, salt lightly and cook covered over low heat for 5–6 min. until the whites are opaque.
6. Sprinkle with chopped parsley and serve the pots piping hot on small trivets with bread.