Moroccan cuisine · Breakfast & Eggs

Bayd bel Khodra Meshwia

Fried eggs on a bed of grilled bell pepper and tomato, with garlic and cold-pressed olive oil.

Ingredients · for 2 servings

• 3 red bell peppers
• 4 tomatoes
• 3 cloves garlic
• 4 eggs
• 1 tsp cumin
• 1/2 tsp paprika (sweet)
• 5 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Place the bell peppers and tomatoes on a baking sheet and roast under the oven's hot broiler for 15–18 min., turning twice, until the skin is blistered black all over.
2. Let the vegetables sweat covered in a bowl for 10 min., then remove skin and seeds and pull the flesh into strips with your fingers.
3. Heat 3 tbsp olive oil in a wide pan, sauté the finely chopped garlic for 30 sec. and add the pulled vegetables with the cumin and paprika.
4. Simmer everything uncovered for 8–10 min. until the mixture is thick and the oil separates at the edge; season generously with salt and pepper.
5. Press four wells into the mixture with a spoon, slide an egg into each, cover and cook over low heat for 5–6 min. until the whites are set and the yolks still runny.
6. Drizzle with the remaining olive oil, sprinkle with chopped parsley and serve straight from the pan with bread.