A Moroccan breakfast classic, bayd mchermel is made by cracking eggs into a thick, cumin and chilli-spiced tomato sauce and gently poaching them. The sauce should stay thick yet runny enough to scoop straight up with a spoon.
Sauté the onion and crushed garlic in olive oil until soft, then add the cumin and chilli flakes and cook for another minute.
Add the grated tomato and salt, then simmer over low heat, stirring often, for 15 minutes until the sauce thickens.
Crack the eggs one by one over the sauce, cover and cook for 5 minutes until the whites are set and the yolks stay creamy. Scatter over the parsley and serve.
Make sure the sauce isn't at a rolling boil when you crack in the eggs, or the whites will scatter. Allergens: contains egg.
Reducing the chilli flakes and adding sweet paprika instead gives a milder, less sharp sauce — a good swap for family tables with children.
Admin DadaGastro · verified in test kitchenSosu 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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