Moroccan cuisine · Breakfast & Eggs

Bayd Mahchi bel Kamoun

Halved eggs whose yolks are mashed with cumin, herbs and olive oil into a spiced cream.

Ingredients · for 2 servings

• 6 eggs
• 1 tsp cumin
• 1/2 tsp paprika (sweet)
• 1/2 bunch parsley
• 1/2 bunch cilantro
• 3 tbsp olive oil
• 1/2 lemon
• 1 tbsp fresh cheese
• Salt, pepper

Instructions

1. Put the eggs in cold water, hard-boil for 9 min once boiling, then shock in ice water and let cool completely.
2. Peel the eggs, halve them lengthwise and carefully remove the yolks with a small spoon without damaging the whites.
3. Finely chop the parsley and cilantro and mix with the cumin, olive oil and the juice of half the lemon.
4. Mash the yolks finely with a fork, stir in the fresh cheese and the herb mixture until smooth, and season generously with salt and pepper.
5. Fill the cream into the egg white halves with two teaspoons, mounding it slightly so it doesn't spread out.
6. Dust with paprika, top with a few herb leaves and serve chilled on a breakfast plate with olives and bread.