Moroccan · Breakfast
Suhoor Cured Meat & Eggs (Kadid)
A savoury, sustaining suhoor of preserved cured meat (kadid) fried in its own spiced fat and finished with eggs cracked straight into the pan — salty, rich and full of the deep flavour of the meat, it lines the stomach for a long fasting day. Cooked in a small tagine or skillet, it is eaten hot with bread.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 3
- Level
- Easy
Ingredients
- 150 g cured preserved meat (kadid), sliced
- 2 tbsp of the meat's preserving fat, or olive oil
- 5 eggs
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- Black pepper
- Bread, to serve
Method
- 1
Warm the fat
Gently melt the preserving fat (or warm the oil) in a small skillet or tagine over low heat.
- 2
Fry the meat
Add the sliced cured meat and warm it through, letting it sizzle and release its spiced richness.
- 3
Add spices
Sprinkle in the cumin, paprika and pepper and stir briefly.
- 4
Add eggs
Crack the eggs straight into the pan among the meat, and cook gently until the whites set but the yolks stay soft.
- 5
Serve
Serve straight from the pan, scooping up meat, egg and fat together with bread.
Chef's tips
- The preserving fat carries most of the flavour; use a little of it rather than plain oil if you have it.
- The cured meat is salty, so you'll need little or no added salt.
- Keep the heat gentle once the eggs go in so the yolks stay runny for dipping bread.
Frequently asked questions
What is kadid?
Kadid (related to khlii) is meat cut into strips, salted, spiced and dried, then preserved in fat; it keeps for months and adds intense savour to eggs, lentils and tagines.
Can I use fresh meat?
You can fry fresh spiced meat with the eggs, but you lose the concentrated, salty depth of preserved kadid that makes this such a sustaining suhoor.