Eggs with khlii (beid bel khliaa)

Method

1. 1

   Cut the khlii into small pieces and place it in a small clay tagine or frying pan over medium heat until the fat around it melts and the meat starts to brown slightly.

2. 2

   If using tomatoes, add them at this stage and fry them with the meat until they soften and take on the flavour of the khlii fat.

3. 3

   Sprinkle over the cumin and a little hot red pepper and stir well.

4. 4

   Crack the eggs directly over the hot khlii in the tagine or pan and cook over low heat without stirring until the whites begin to set.

5. 5

   Cover the tagine for a few minutes until the whites are fully cooked and the yolks stay as runny as you like, then serve hot straight from the tagine with Moroccan bread for dipping; this quick dish is one of the classic Fassi breakfasts and light suppers.