Moroccan Khlii Eggs (Beid b'Khlii)

Name: Moroccan Khlii Eggs (Beid b'Khlii)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 3 oz (85 g) khlii (Moroccan preserved spiced beef), pulled or cut into small bite-size shreds, about ½-inch (1 cm) pieces; 1 tablespoon (14 g) khlii fat from the jar, scooped from the jar, soft or melted (use extra olive oil if none); 1 tablespoon (14 ml) extra-virgin olive oil; 2 cloves (8 g) garlic cloves, thinly sliced; ½ teaspoon (1 g) ground cumin; ½ teaspoon (1½ g) sweet paprika; 4 eggs (200 g) large eggs, at room temperature, each cracked into a small bowl or cup; 1 tablespoon (15 ml) water; 2 tablespoons (8 g) fresh flat-leaf parsley or cilantro, finely chopped; 4 slices (120 g) crusty bread or khobz, sliced, for serving; freshly ground black pepper, to taste (optional)

From the MyKitchenBank Kitchen

Crisp, savory shreds of khlii, Morocco's spiced preserved beef, are warmed in olive oil with garlic, cumin and paprika, then topped with gently fried eggs. The rendered khlii fat seasons the whole skillet, so every bite of runny yolk and salty meat is rich and deeply flavored. Serve with crusty bread for scooping.

Prep: 8 min
Cook: 12 min
Total: 20 min
Makes: 2 servings (4 eggs)

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Ingredients

2 servings

3 oz (85 g) khlii (Moroccan preserved spiced beef), pulled or cut into small bite-size shreds, about ½-inch (1 cm) pieces
1 tablespoon (14 g) khlii fat from the jar, scooped from the jar, soft or melted (use extra olive oil if none)
1 tablespoon (14 ml) extra-virgin olive oil
2 cloves (8 g) garlic cloves, thinly sliced
½ teaspoon (1 g) ground cumin
½ teaspoon (1.5 g) sweet paprika
4 eggs (200 g) large eggs, at room temperature, each cracked into a small bowl or cup
1 tablespoon (15 ml) water
2 tablespoons (8 g) fresh flat-leaf parsley or cilantro, finely chopped
4 slices (120 g) crusty bread or khobz, sliced, for serving
freshly ground black pepper, to taste (optional)

Equipment (4)

10-inch (25 cm) nonstick or well-seasoned skillet with a lid
Spatula
Small bowl
Cutting board and knife

Steps

Before you start

Khlii is salty, so do not add salt until you have tasted the finished dish. Most of the seasoning comes from the khlii and its fat.
Take the eggs out of the fridge 15 minutes ahead so they cook evenly and the yolks stay runny.
Use a nonstick or well-seasoned 10-inch (25 cm) skillet with a lid. The lid sets the egg whites without flipping.
Have the bread sliced and the herbs chopped before you turn on the heat, because the eggs cook quickly.

1
Prep the khlii
- Pull or cut the khlii into bite-size shreds about ½ inch (1 cm).
- Slice the garlic, chop the parsley, and crack each egg into a small bowl or cup, keeping the yolks whole.
- Measure the cumin and paprika into a small bowl.
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Ready when: Everything is within reach of the stove.
Tip: Cracking eggs into cups first lets you slide them in together and keeps shell out of the pan.
2
Warm the fats
- Set the skillet over medium heat.
- Add the olive oil and the khlii fat.
- Let them melt and shimmer for about 1 minute.
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Ready when: The fat is fully melted and shimmering, with a faint savory smell.
3
Crisp the khlii
- Add the khlii shreds in a single layer.
- Cook for 3 to 4 minutes, stirring every 30 seconds or so, until the edges are browned and crisp-chewy and the meat smells toasty.
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Ready when: Edges are deep brown and slightly crisp, and the fat in the pan is sizzling.
Tip: Don't let the pieces blacken. Burnt khlii turns bitter.
4
Bloom the spices
- Reduce the heat to medium-low.
- Add the garlic, cumin and paprika.
- Stir constantly for 30 to 45 seconds.
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Ready when: The garlic is pale gold and fragrant, and the oil is tinted red.
Tip: Paprika scorches fast. If the pan looks dry or smells sharp, take it off the heat for 10 seconds.
5
Add the eggs
- Spread the khlii into an even layer, leaving small gaps.
- Slide the eggs gently into the gaps, spacing them out.
- Season with a little black pepper if using.
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Ready when: The whites turn opaque at the edges within about 30 seconds.
Tip: Skip salt for now. The khlii usually seasons the eggs enough.
6
Steam to set
- Add the water to an empty spot in the pan, away from the yolks, and cover immediately.
- Cook 3 to 4 minutes, until the whites are fully set and opaque and the yolks are glossy and still jiggle when the pan is nudged.
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Ready when: Whites are completely opaque with no clear jelly; yolks are shiny and soft.
Tip: For firmer yolks, cook 1 to 2 minutes longer.
7
Finish and serve
- Sprinkle with parsley.
- Taste a piece of khlii with egg and add a pinch of salt or pepper only if needed.
- Serve straight from the skillet with bread for scooping up the yolk and spiced fat.
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Ready when: Yolks break easily and mingle with the red-tinted oil.
Tip: Serve right away. The eggs keep cooking in the hot pan.

Good to know

Tips

Khlii varies in saltiness by brand, so always taste before adding salt.
Cooking the eggs on medium-low with a lid gives set whites and tender, runny yolks without browned, rubbery edges.
For a stronger flavor, add a pinch of cayenne or a spoonful of harissa with the spices.
For a crowd, cook in two skillets rather than crowding more than 4 eggs in one pan.

Make ahead

The khlii can be shredded up to 2 days ahead and refrigerated. Cook the eggs just before serving.

Storage & reheating

Best eaten immediately. Refrigerate leftovers in an airtight container up to 1 day and reheat gently in a skillet over low heat until warmed through, which will firm the yolks. Cooked eggs do not freeze well. Crisped khlii alone keeps 3 days in the fridge or 2 months in the freezer.

Substitutions

khlii (Moroccan preserved spiced beef) → pastrami, dried beef or good-quality beef jerky, finely shredded. Less spiced, so add an extra pinch of cumin and paprika and a little garlic.
khlii fat from the jar → extra olive oil or ghee (smen). Use 1 tablespoon. Ghee adds a richer, more traditional flavor.
fresh flat-leaf parsley or cilantro → fresh cilantro. Use the same amount for a more classic Moroccan flavor.
crusty bread or khobz → warm flatbread or pita. Warm it in a dry pan for 30 seconds per side.