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MoroccanAuthentic Cuisine

Khlii with Eggs

Serves 4 Appetizer meat, Appetizers

Khlii with Eggs

Khlii with Eggs is a traditional Moroccan breakfast, rooted in the rural heartlands where preserved meats are a practical necessity. Khlii, the spiced and dried confit of beef or lamb, is a time-honored method for preserving meat in fat. This dish transforms a rustic staple into a morning feast, offering a glimpse into the farmhouse kitchens of the interior regions.

The combination of khlii and eggs creates a rich, savory experience, with the tender meat infusing its deep, spiced flavors into the creamy eggs. A pinch of cumin enhances the aromatic profile, while crusty bread serves as the perfect companion to mop up every luscious bite. It's a dish that speaks to the robust flavors of Moroccan farmhouse cooking.

Ingredients

  • 150 g (5 oz)khlii — or confit meat in its fat
  • 4eggs
  • pinchcumin
  • bread — to serve

Method

  1. Place a medium-sized skillet over low heat and add the 150 g (5 oz) of khlii. Allow the khlii to slowly warm up, stirring occasionally, until the fat has completely melted and the meat begins to sizzle gently. This will take a few minutes, and you'll notice a rich, savory aroma as the fat renders.
  2. Once the khlii is sizzling and the fat is fully melted, increase the heat to medium. Crack the 4 eggs directly into the skillet, spacing them evenly around the khlii. Let the eggs cook undisturbed until the whites are set and the yolks reach your preferred level of doneness. For a runny yolk, look for a slight jiggle when you gently shake the pan.
  3. As the eggs cook, sprinkle a pinch of cumin over them. The cumin will enhance the flavor of the dish, adding a warm, earthy note that complements the richness of the khlii.
  4. Once the eggs are cooked to your liking, remove the skillet from the heat. Serve immediately with slices of bread on the side. The bread is perfect for mopping up the flavorful fat and yolk, creating a satisfying and traditional Moroccan breakfast experience.
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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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