Chef Zohra
Tagine de Kefta aux Œufs
A Fassi morning tagine where spiced kefta settles into thick tomato sauce and eggs go in last, yolks still loose, ready for torn khobz and a table that can make room.
Culinary Explorer
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Chef Zohra
Tagine d'Œufs Amazigh
The morning tagine of tomato, sweet pepper, cumin, and eggs added late, so the sauce thickens first and the yolks stay soft enough for warm khobz.
Chef Zohra
Khlea w Bayd (خليع بالبيض)
Eggs slipped into the saffron-gold fat of khlii, the old Fassi preserved meat, until the whites set and the yolks stay soft for bread.
Chef Zohra
Merguez w Bayd
Merguez browned until its red fat perfumes the pan, tomatoes cooked down around it, eggs set gently on top. A quick eastern Moroccan breakfast made for bread and one more chair.
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