Moroccan cuisine · Breakfast & Eggs

Khlii with Eggs

Preserved beef heated in its own fat, with eggs set on top and seasoned with cumin.

Ingredients · for 2 servings

• 200g khlii (preserved beef, or cooked braised beef)
• 2 tbsp khlii fat (or clarified butter)
• 4 eggs
• 1 tsp cumin
• 1/2 tsp sweet paprika
• 1 pinch chili flakes
• 1/2 bunch parsley
• 1 flatbread, to serve
• Salt, pepper

Instructions

1. Lift the khlii out of the fat, tear into bite-sized strips, and set aside 2 tbsp of the solid fat for the pan.
2. Melt the fat in a small pan over medium heat and warm the meat in it for 4–5 minutes until the edges turn crispy.
3. Add the cumin, paprika and chili flakes and toast for 1 minute until the fat turns reddish and smells fragrant.
4. Spread the meat evenly in the pan, crack the eggs on top one by one, and season only the egg whites lightly with salt and pepper.
5. Cover and let set over gentle heat for 4–6 minutes until the whites are firm and the yolks are still glossy and soft.
6. Sprinkle with parsley and serve straight from the pan – scoop everything up with the flatbread.