Khlii with Eggs

Name: Khlii with Eggs
Yield: Serves 4
Cuisine: Moroccan
Ingredients: freshly ground black pepper; 4 eggs; ¼ teaspoon sweet red pepper; ⅛ teaspoon hot red pepper; 1 tablespoon olive oil; 2 ripe tomatoes, skinned, seeded and chopped; 1 tablespoon fat from the khlii; 1 tablespoon fat from the khlii; 175 g/6 oz khlii

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

I like khlii in one of the ancient recipes for royal breakfasts as served at the Palais Jamai in Fez.

Ingredients

175 g/6 oz khlii
1 tablespoon fat from the khlii

Africa
Morocco
Fez
Mediterranean
Gluten-free
Breakfast

Method

Cut the khlii into small dice. Put dice in a tagine or small frying pan with the fat and olive oil, and simmer over a low heat for a few minutes.
Remove meat and keep warm. Add chopped tomatoes to tagine (or pan) and sauté until moisture has evaporated. Season tomatoes with sweet and hot red peppers, and freshly ground black pepper to taste