Prep Time2 min
Cook Time5 min
Servings1
DifficultyEasy
Vegetarian
About This Dish
The simplest and most ubiquitous Moroccan breakfast — a fried or hard-boiled egg dusted with cumin and salt, served in bread. This humble sandwich is available at every corner store and food stall in the country and costs just from 5 MAD. The combination of egg with cumin is quintessentially Moroccan and surprisingly addictive. Workers, students, and travelers rely on egg sandwiches as a quick, cheap, protein-rich start to the day. The bread is typically batbout or a fresh baguette, and harissa or olives are common additions.
Ingredients
- 2 Eggs
- 1 Bread (batbout or baguette)
- 1 tsp Ground cumin
- to taste Salt
- 1 tsp Olive oil
- 1 tsp Harissa (optional)
Instructions
- 1
Fry eggs in olive oil, or boil and slice.
- 2
Place in split bread. Sprinkle generously with cumin and salt.
- 3
Add optional harissa. Eat immediately.
Tips & Tricks
- Cumin must be generous — it is the defining flavor.
- A fried egg with a runny yolk is the most satisfying version.
- Add olives and tomato for a more complete sandwich.