Moroccan · Breakfast
Msemen Egg Breakfast Wrap
A quick Casablanca commuter breakfast, a warm square of flaky msemen wrapped around a soft fried egg and a smear of harissa or cheese, folded up and eaten on the go with a coffee in hand.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 pre-made msemen squares (or dough for 2, see msemen recipe)
- 2 eggs
- 1 tbsp mayonnaise mixed with a little harissa
- A little grated cheese, optional
- Neutral oil, for cooking
- Salt and pepper
Method
- 1
Cook the msemen
If starting from raw dough, cook the msemen squares on a hot, lightly oiled griddle until golden on both sides. If using pre-made, warm them through in a dry pan.
- 2
Fry the eggs
Fry the eggs in a little oil until the whites are set but the yolks stay soft.
- 3
Spread
Spread the harissa mayonnaise over each warm msemen square.
- 4
Fill
Lay a fried egg on top, scatter with a little cheese if using, and season with salt and pepper.
- 5
Fold and serve
Fold the msemen around the filling like a wrap and serve immediately while hot.
Chef's tips
- Keep the yolk soft — it acts as a sauce running through the wrap as you eat.
- Warm pre-made msemen briefly in a dry pan rather than the microwave, to keep it from turning soft and steamy.
- This wrap is endlessly adaptable — swap in khlii, leftover kefta or just cheese for a heartier version.
Frequently asked questions
Can I use frozen msemen?
Yes, frozen msemen squares are widely used for convenience; thaw and warm them on a dry griddle before filling.
What else can go in the wrap?
Khlii (preserved spiced beef), sautéed vegetables or a smear of soft cheese are all popular additions alongside the egg.