Moroccan · Breakfast

Khlia & Eggs (Cured Beef Fried with Eggs)

Khlia is Morocco's home-made confit of spiced, sun-dried beef stored under its own fat and smen, and the most beloved way to eat it is for breakfast: fried until the edges crisp, then eggs cracked straight into the fragrant fat and cooked until just set. It arrives sizzling in the same small pan, eaten with hunks of bread to scoop up the yolk and every last drop of the perfumed fat.

Prep: 5 min
Cook: 12 min
Total: 17 min
Serves: 2
Level: Easy

Khlia & Eggs (Cured Beef Fried with Eggs)

Ingredients

150 g prepared khlia (cured spiced beef) with a little of its fat
4 eggs
1 tbsp of the khlia fat (or olive oil if lean)
1/2 tsp ground cumin
Small pinch of chilli flakes (optional)
Salt, to taste (khlia is already salty)
1 tbsp chopped flat-leaf parsley
Warm khobz or barley bread, to serve

Method

1

Warm the fat

Set a small frying pan or individual tagine over low-medium heat and add a tablespoon of the khlia fat. Let it melt and turn fragrant.
2

Crisp the meat

Add the shredded khlia and fry gently for 3–4 minutes, stirring, until the edges catch and crisp and the fat is golden. Do not rush it or the meat toughens.
3

Add the eggs

Crack the eggs directly over the hot meat, sprinkle with cumin, chilli and a little salt, and lower the heat.
4

Set gently

Cover and cook 2–3 minutes until the whites are just set but the yolks are still soft and glossy.
5

Serve sizzling

Scatter with parsley and bring the pan straight to the table with warm bread for scooping.

Chef's tips

Keep the heat gentle — khlia is best crisped slowly so the spices bloom without burning.
The rendered fat is the whole point; use it instead of oil and let the eggs cook in it.
Taste before salting: khlia is cured with plenty of salt, so the dish often needs none.

Frequently asked questions

What is khlia made from?

Strips of beef (or lamb) are salted, seasoned with garlic, coriander and cumin, sun-dried, then slow-cooked and preserved under fat and smen. It keeps for months and is used a little at a time.

Can I use a normal pan instead of a tagine?

Yes. A small heavy frying pan works perfectly. The clay tagine simply holds heat and lets you serve it at the table still sizzling.