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Cumin Eggs (Bayd Mcharmel)

Serves 4 Appetizer vegetarian, Appetizers

Cumin Eggs (Bayd Mcharmel)

Bayd Mcharmel is a beloved breakfast dish in Morocco, where simple ingredients meet bold flavors. This dish, often enjoyed as part of a mezze spread, marries the earthy warmth of cumin with the vibrant hue of paprika. It's a quick and satisfying way to start the day, with a few essential spices turning humble eggs into a fragrant delight.

The eggs, cooked gently in olive oil, take on a rich, golden color as they soak up the spices. Each bite offers a harmonious blend of smoky paprika and aromatic cumin, rounded out by a touch of salt. A sprinkle of fresh cilantro adds brightness, making it perfect for scooping up with warm bread.

Ingredients

  • 6eggs
  • 3 tbspolive oil
  • 1 tspcumin
  • 1 tsppaprika
  • 1/2 tspsalt
  • 1 handfulcilantro, chopped — optional

Method

  1. In a medium-sized non-stick skillet, pour in 3 tablespoons of olive oil. Place the skillet over medium heat and add 1 teaspoon of cumin and 1 teaspoon of paprika. Stir gently with a wooden spoon or spatula to combine the spices with the oil. Allow the mixture to warm until the spices become fragrant and the oil takes on a rich, golden-red hue, indicating the spices have released their flavors.
  2. Carefully crack 6 eggs into the skillet, spacing them evenly. If you prefer scrambled eggs, gently stir the eggs with the spatula to mix the yolks and whites together. For sunny-side-up or over-easy eggs, leave the yolks intact and undisturbed. Cook until the egg whites are fully set and opaque, while the yolks remain soft and slightly runny for a creamy texture.
  3. Sprinkle 1/2 teaspoon of salt evenly over the eggs to enhance their flavor. If you scrambled the eggs, ensure the salt is evenly distributed by giving the eggs a gentle stir.
  4. Once the eggs are cooked to your desired doneness, remove the skillet from the heat. Scatter a handful of chopped cilantro over the eggs, adding a fresh, herbal note to the dish.
  5. Serve the cumin eggs immediately with warm bread, such as Moroccan khobz or a crusty baguette, to soak up the flavorful oil and spices. Enjoy this simple yet aromatic dish as a satisfying breakfast or a delightful mezze.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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