Moroccan cuisine · Breakfast & Eggs

Bayd bel Khlii wa Matisha

Fried eggs set on browned khlii cubes and tomatoes in a flat tagine, sprinkled with cumin.

Ingredients · for 2 servings

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

Instructions

1. Tear the khlii into small cubes, finely chop the onion and peel, deseed and dice the tomatoes.
2. Melt the khlii fat in a flat tagine or pan over medium heat and fry the meat cubes for 3–4 min. until the edges turn crisp.
3. Add the onion and sauté for 3 min. until translucent, then stir in the diced tomatoes.
4. Season with paprika and pepper and cook down uncovered for 6–8 min. until the tomatoes have broken down and the mixture is no longer watery.
5. Press in four hollows, slide in the eggs, salt lightly and cook covered for 5–6 min. until the whites have just set.
6. Dust with the cumin, sprinkle with chopped parsley and serve at once straight from the pan with bread.