Breakfast in Morocco can be generous without being complicated. Warm, flaky msemen becomes a golden wrapper for khlii that sizzles in its own perfume, then meets soft eggs stirred slowly until glossy. A quick tomato salad, diced small and spiked with cumin and lemon, cuts through the richness and keeps every bite bright. Eat it by hand, tearing and folding as you go, until the plate is clean. Serve warm with bread and mint tea nearby, always Serve warm with bread and mint tea nearby, always
| 8 msemen (store-bought or homemade), warmed | |
| 150 g khlii, shredded (or cured beef/basturma as substitute) | |
| 6 eggs | |
| 1 tbsp smen or butter (optional; khlii is already rich) | |
| 1 tbsp olive oil | |
| Tomato salad: 3 ripe tomatoes, seeded and diced small; 1/2 small red onion, finely minced; 2 tbsp parsley, finely chopped; 1 tsp cumin; 1 tbsp olive oil; salt; lemon wedge | |
| Optional: black olives, harissa, extra mint |
Flaky msemen, savory khlii, and soft eggs come together fast, finished with a sharp tomato-cumin salad. A hand-held Moroccan breakfast that feels like brunch, but eats like comfort. Warm spice
| 1. | Start with the salad. Dice the tomatoes small (spoon-friendly), mince the onion very fine, then toss with parsley, cumin, olive oil, salt, and a squeeze of lemon. Set aside so it can dress itself. |
| 2. | Warm a skillet on medium. Add the khlii and let it sizzle and perfume the pan for 3–4 minutes, stirring so it doesn’t stick. If it looks dry, add a little smen/butter. |
| 3. | In a bowl, crack in eggs and whisk just 10 seconds—you want streaks, not foam. |
| 4. | Lower heat to medium-low, add a touch of olive oil, then pour in eggs. Stir slowly with a spatula, scraping the bottom—stop when they’re soft, glossy, and just set (2–3 minutes). |
| 5. | Build wraps: msemen + khlii + soft eggs + a spoon of tomato-cumin salad. Add olives or a whisper of harissa if you want heat. |
| 6. | Serve immediately while the msemen is warm and the eggs are still creamy. |
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