Khlea tagine is an amazing combination of creamy, soft eggs and salty, marinated meat. Perfect with bread.
- 4 heaped Tbsp khlea
- 6 eggs
- 1 Tbsp double (heavy) cream (optional)
- pinch of salt
- pinch of cumin
- freshly ground black pepper
- a very small amount of fresh parsley, finely chopped
- Beat the eggs lightly with a fork, with the pinch of salt.
- Heat the tagine on medium high heat over a diffuser.
- Add your cold khlea to the cool tagine and wait for the tagine to heat up and the fat to melt. This might take up to 10 minutes. Give it a stir every now and then.
- When the fat has melted, scoop some out, I usually get rid of about 1 – 2 tablespoons, depending on how much fat was clinging to the meat. Do not add the fat back to your cold khlea in the jar. If you like, you can use it in another dish but in the interest of food safety, do it within the next couple of hours.
- Stir the khlea a little and let it warm up for about 30 seconds.
- Pour the beaten egg into the tagine. Now it’s not going to sizzle up like it would if you’re using a frying pan.
- Let it settle for about 20 – 30 seconds, then stir it, breaking it up, like you would, when making scrambled eggs. Continue doing this for about 5 minutes, let it set, stir, set and stir. You’ll only need to do this about 3 – 4 times.
- When the eggs look like they are losing most of their liquid, drizzle in the cream, if using. Stir once again if the egg isn’t too set. If you can’t stir, just leave the cream to be absorbed.
- When the egg tagine looks like it’s almost cooked, take it off the heat, sprinkle the cumin, pepper and chopped parsley all over and serve immediately, with any type of bread you fancy.
Making this in a frying pan, will drastically cut down the cooking time, to about 5 minutes.
- Category: Breakfast
- Cuisine: Moroccan