Chef-tested recipe
Fassi breakfast eggs gently set over savoury preserved beef, rendered fat, cumin, and black pepper
Khlii, also written khlea, is Moroccan beef or lamb seasoned, dried, cooked, and preserved in fat. Fes is especially associated with the craft, and a small amount of the intensely savoury meat can turn eggs into a substantial breakfast. The simplest preparation warms khlii in a tagine or skillet until its preserving fat melts, then sets eggs directly over it and finishes with cumin and black pepper. Bread normally scoops up the yolk and meat, but it is not part of the khlii-and-egg preparation itself. This low-carb plate keeps the Fassi method and serves the eggs with olives, cucumber, roasted pepper, and unsweetened mint tea. Buy khlii from a reputable Moroccan producer and refrigerate it after opening according to the label; home shelf-stable meat preservation requires specialist food-safety controls.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Cuisine
- Moroccan — Fes
- Course
- Breakfast and brunch
- Cooking Method
- Tagine warming and covered egg cooking
- Difficulty
- Beginner
- Best Served With
- Moroccan olives Fresh cucumber Roasted red peppers Fresh mint Unsweetened mint tea
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Clay taginepaid link
- Flame diffuserpaid link
- Heavy lidded skilletpaid link
- Heatproof trivetpaid link
- Wooden spoonpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
- Measuring spoonspaid link
- Serving dishespaid link
Ingredients
For the khlii and eggs
- Properly prepared Moroccan khlii, cut into small pieces: 450 g
- Large eggs: 12 (approximately 600 g without shells)
- Preserving fat from the khlii: 45 g
- Ground cumin: 5 g
- Ground black pepper: 4 g
- Flat-leaf parsley, finely chopped: 25 g
For low-carb serving
- Moroccan green and purple olives: 240 g
- Cucumber, sliced: 400 g
- Roasted red peppers, drained: 350 g
- Fresh mint leaves: 30 g
- Fresh lemon wedges: 180 g
Preparation Overview
Cut the preserved meat into small pieces because khlii is concentrated and should season each bite rather than form large chunks. Measure its fat separately and add only enough to coat the tagine. Prepare all cold accompaniments before heating the meat. Use a flame diffuser beneath a clay tagine and begin over low heat to prevent thermal shock.
Method
Prepare the tagine. Place a clay tagine over a flame diffuser on low heat, or use a heavy lidded skillet.
Melt the preserving fat. Add the measured khlii fat and warm gently until liquid.
Heat the meat. Add the chopped khlii and cook for 2 to 3 minutes, stirring, until fragrant and sizzling softly.
Spread evenly. Arrange the meat across the base so every egg will touch a little khlii.
Add the eggs. Crack the eggs into the tagine, spacing them evenly and keeping the yolks intact.
Season the surface. Sprinkle with cumin and black pepper; do not add salt before tasting because khlii is already well seasoned.
Cover and cook. Cook over low heat for 4 to 6 minutes until the whites are opaque and the yolks reach the preferred doneness.
Finish and serve. Remove from the heat, scatter with parsley, and serve immediately with olives, cucumber, roasted peppers, mint, and lemon.
Beginner Technique Notes
Never place a cold clay tagine directly over high heat; warm it slowly with a diffuser.
Khlii is salty and concentrated, so do not season the eggs with additional salt before tasting.
Cut the meat small enough to distribute evenly beneath the eggs.
Check the whites after 4 minutes because residual heat continues to cook the yolks.
Follow the producer’s refrigeration and use-by instructions after opening preserved meat.
Tips and Variations
For scrambled khlii eggs, beat the eggs lightly and fold them into the warmed meat until softly set.
A peeled sliced tomato can be softened in the tagine before the meat for a more saucy household variation.
Use less preserving fat if the khlii is already heavily coated.
Coriander leaves may replace parsley for a greener finish.
Moroccan bread is customary but cucumber and roasted pepper carry the yolk without changing the core dish.
Serving Ideas
- Bring the tagine to the table on a heatproof trivet and divide two eggs and khlii among each plate. Serve olives, cucumber, roasted pepper, mint, and lemon in small dishes. The fresh vegetables cut through the rich preserved meat and make bread unnecessary.
Storage
Eggs with khlii are best eaten immediately. Refrigerate leftovers within 2 hours for up to 2 days and reheat covered over low heat until 74°C; the yolks will become firm. Store unused khlii exactly as directed by its producer. Do not return warmed meat or fat to the original storage jar.
Nutritional Value
Allergen Notes
Contains egg. Commercial khlii, olives, and roasted peppers may contain sulphites or be processed near other allergens; check labels. The dish is naturally very high in sodium and may not suit sodium-restricted diets.
Frequently Asked Questions
What is khlii?
It is Moroccan seasoned meat that is dried, cooked, and preserved in fat, with Fes especially known for its production.
Can I use ordinary cooked beef?
It will make eggs with beef, but it will not provide the concentrated cured flavour that defines khlii.
Should the eggs be fried or scrambled?
Both styles are eaten. This recipe leaves the eggs whole and gently sets them under the tagine lid.
Why is no salt added?
Khlii and its preserving fat are already strongly seasoned, so additional salt is rarely necessary.
Can I prepare khlii safely at home?
Traditional preservation needs precise drying, salting, rendering, and storage controls. Buy from a trusted producer unless properly trained.
