Khlii tagine with eggs is a traditional Moroccan dish that combines the rich, preserved flavors of khlii (a type of Moroccan preserved meat) with the simplicity of eggs, all cooked in a tagine. Here’s how you can make it:

Ingredients:

• 200g khlii (Moroccan preserved meat)
• 6 eggs
• 2 cloves garlic, minced
• 1 tablespoon olive oil (if needed, depending on the fat content of the khlii)
• 1 teaspoon ground cumin
• Salt to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Prepare the Tagine:

• If using a traditional clay tagine, ensure it is properly seasoned. Alternatively, you can use a heavy-bottomed skillet with a lid.

1. Heat the Khlii:

• Place the tagine over medium heat. Add the khlii and allow it to melt. If the khlii doesn’t release much fat, add the olive oil.

• Stir in the ground cumin, salt, Adjust the seasoning to taste.

1. Cook the Eggs:

• Make small wells in the khlii mixture and crack an egg into each well. Cover the tagine with its lid and cook until the eggs are done to your liking. This usually takes about 10-15 minutes for set whites and runny yolks, but you can cook longer if you prefer firmer eggs.

1. Garnish and Serve:

• Once the eggs are cooked, garnish with fresh parsley or cilantro. Serve hot with crusty bread or Moroccan bread (khobz) to soak up the delicious sauce.

Tips:

• Khlii: If you can’t find khlii, you can substitute it with another type of preserved meat or even use spiced, cooked beef, though the flavor will differ.
• Tagine: Cooking in a traditional tagine can impart unique flavors, but a skillet works well too.
• Spice Level: Adjust the spices to your preference. Adding a bit of harissa or chili flakes can give a nice heat to the dish.

Enjoy your khlii tagine with eggs, a hearty and flavorful Moroccan breakfast or brunch option!