Eggs and khlii on a bed of pepper, tomatoes and olives

Brunch on Eggs, khlii, olives over a bed of tomatoes and peppers. A nicely spiced up combination which will fill you in and make you feel good!

Traditionally, khlii is the meat to use in this recipe but you can use spicy sausages such as merguez or Turkish sujuk. Alternatively, you can make this meat-free.

This variation of eggs with khlii was my father’s favourite and although he was requested to follow a strict diet during his last 18 years, he never listened. He was big on khlii and its fat. I tend to omit most of that fatty bit but in this case, you want to keep some to fry the peppers and tomatoes.. I have to say that most of the goodness comes from there.

Anyway, in his time, this dish was served around 10 am after he was back form the Saturday morning Market. He used to wake up as early as 5 am so the stomach is ready for this after 5 hours..

I feel like this combo of Khlii, eggs including the spoon or two of fat used in it is way lighter than a standard English breakfast. It even has vegetables in it. It’s a complete meal. And since it’s only prepared once a week, It’s well deserved.

This recipe is more of a guideline, see why:

1- Khlii, put more or less or replace with spicy sausage.

2- Eggs: scramble them or poach them, add more or less eggs.

3- Olives: add more or less olives. If you don’t have Meslalla olives, use pitted green olives.

Serves 4
Prep: 7 min – cooking: 9 min

  • 4 eggs
  • 1/2 cup of khlii, cut into 3 cm cubes (replace with spicy sausage)
  • 1 tbsp of khlii fat with sediments (replace with 1 tbsp of olive oil)
  • 1 tbsp of olive oil
  • 1/3 cup of green peppers, chopped (you could use other peppers but green is the favourite)
  • 1/3 of fresh tomatoes, chopped (skin and seeds off)
  • 1/4 cup of marinated or cured olives Meslalla (replace with pitted green olives)
  • 1 chili (optional)
  • 1 to 2 garlic cloves
  • A good pinch of cumin
  • A good pinch of salt
  • 1 tsp of sweet paprika
  • A pinch of cayenne (optional)
  • 1 tbsp of coriander
  • 1 tbsp of parsley
  • 1 tbsp of lemon juice


  • Parsley
  • Cumin
  • Cayenne or sweet paprika
A scrambled version of this dish with yellow and red pepper
(we ran out of green ones)


On a medium heat, heat the fat in a pan or a tagine (use diffuser if using direct heat and wait for the tagine to heat). Fry in the chopped peppers and the chili for 3 minutes, Add in the tomatoes and garlic, the spices, the olives. If you are using sausages. Add them at this stage, whole or sliced. Cook for another 3 minutes. Help smashing the tomatoes with a spatula.

It’s even better to use previsouly marinated meslalla for even more flavour

Add the bits of khlii, the herbs and the lemon juice. Stir

Crack in the eggs one next to the other and cover. Poach them or scramble them. We usually fish out the chili before adding the eggs and decorate the dish with it later on.

Garnish with spices and parsley. Serve hot or warm, not cold, with a good bread on the side.

We like to serve it with a hot minty Moroccan tea on the side.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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