Moroccan cuisine · Breakfast & Eggs

Bayd bel Khodra fi Tajine

A tajine of potato, carrot and pepper cubes, finished with four eggs poached gently on top until soft-set.

Ingredients · for 4 servings

• 500 g potatoes
• 3 carrots
• 1 green bell pepper
• 2 tomatoes
• 1 onion
• 4 eggs
• 1 tsp turmeric
• 1 tsp cumin
• 4 tbsp olive oil
• 1/2 bunch fresh cilantro
• Salt, pepper

Instructions

1. Peel the potatoes and carrots and cut into 1.5 cm cubes, dice the pepper and onion, and peel and chop the tomatoes.
2. Heat olive oil in a tajine or wide pan and sweat the onion for 4 min until translucent, then toast the turmeric and cumin for 1 min.
3. Add the potatoes, carrots and pepper, season with salt and pepper, and sauté for 3 min while turning until everything is coated in the spiced oil.
4. Stir in the tomatoes, pour in 150 ml water and cook covered over low heat for 20-25 min until the potatoes are soft and little sauce remains.
5. Press four hollows into the vegetables, slide an egg into each and cook covered for another 6-8 min until the whites have set.
6. Sprinkle with chopped cilantro and serve the tajine hot in the middle of the table for everyone to scoop up with bread.