A Moroccan breakfast classic, bayd mchermel is made by poaching eggs in a thick tomato sauce seasoned with cumin and Turkish red pepper flakes. The sauce should remain thick yet fluid so it can be eaten straight from the pan with a spoon.
Sauté the onion and garlic paste in olive oil until soft. Add the cumin and Turkish red pepper flakes and cook for 1 more minute.
Add the grated tomatoes and salt. Cook over low heat, stirring often, for 15 minutes, until the sauce thickens.
Crack the eggs one at a time over the sauce. Cover and cook for 5 minutes, until the whites are set and the yolks remain creamy. Sprinkle with parsley and serve.
Make sure the sauce is not boiling when you crack in the eggs, or the whites may spread. Allergen: contains egg.
Sosu 15 dakika pişirmek yeterli mi, yoksa daha da koyulaştırmak için süreyi uzatabilir miyim? Ben 20 dakika pişirip yumurtaları öyle kırdım, sonuç daha da lezzetli oldu.
Kesinlikle uzatabilirsiniz, sos ne kadar koyulaşırsa yumurtaları o kadar iyi taşır. 20 dakika gayet iyi bir sonuç, siz de deneyin.
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