Moroccan
Khlii with Eggs
A traditional Moroccan skillet of preserved spiced meat gently heated in its own fat, with eggs cooked until just set. It is served hot from the pan and eaten with warm khobz.
Watch it madeAzra's moroccan kitchen · 1:44
Ingredients
- Khlii, with some of its preserving fat120g
- Eggs4 large
- Ground cumin1/4 tsp
- Freshly ground black pepper1 pinch
- Khobz, for servingas needed
Method
- Place the khlii pieces and about 2 tablespoons of their preserving fat in a small heavy skillet or Moroccan frying pan over low heat.
- Warm gently for 3 to 4 minutes, stirring once or twice, until the fat melts and the khlii becomes tender and fragrant; do not let it fry hard.
- Spread the khlii evenly in the pan and crack the eggs directly over it.
- Sprinkle with cumin and black pepper, avoiding extra salt because khlii is already salted.
- Cook over low heat for 4 to 6 minutes, spooning a little hot fat over the whites if needed, until the whites are set and the yolks are still soft or cooked to your liking.
- Serve immediately in the pan with warm khobz for scooping.
Common questions
Can I substitute another cured meat if I can't find khlii?
Yes, but flavor will change. Use a small amount of chopped cured beef, pancetta, or well-rendered bacon, then reduce added salt. Start with less fat than khlii provides and cook gently so the eggs don’t become greasy.
How long should I cook the khlii and eggs so the yolks stay soft?
Warm the khlii and its fat for 3 to 4 minutes over low heat, then cook the eggs 4 to 6 minutes. Spoon hot fat over the whites if needed, and remove as soon as the whites set.
What are the most common mistakes when making khlii with eggs?
The biggest mistakes are using high heat, which toughens the khlii and can scorch the fat, and salting the dish too much. Also avoid overcooking the eggs; this dish is best when the yolks stay soft.
How should I store leftovers and reheat them?
Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a spoonful of fat or a few drops of oil. Eggs will firm up, so expect a less silky texture.
What is the best way to serve this dish with khobz?
Serve it immediately in the pan while hot, with warm khobz for scooping up the eggs and seasoned fat. A simple side of olives, tomatoes, or mint tea works well, but keep the plate uncomplicated.