Moroccan Tomato and Egg Skillet (Bed ou Matisha)

Instructions

1. 1

   Peel and finely mince the garlic cloves. Dice the fresh tomatoes into 1 cm pieces. Chop the cilantro finely. Slice the khobz bread into warm wedges. Set a wide skillet on the stove over medium heat. Having all chopped ingredients ready ensures the spiced tomato base cooks smoothly without burning.

2. 2

   Pour the olive oil into the warm skillet and add the minced garlic. Sauté for about 1 minute until fragrant and lightly golden, being careful not to brown it too heavily. Stir continuously with a wooden spoon so the garlic releases its flavor evenly into the oil.

3. 3

   Add the diced tomatoes, ground cumin, sweet paprika, salt, and black pepper into the skillet. Stir well to combine all spices with the tomatoes. Lower the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until tomatoes break down into a thick sauce.

4. 4

   If the tomato sauce starts sticking to the bottom or drying out prematurely, add a splash of warm water (about 30 ml) and stir gently to loosen the brown bits. Taste the sauce and adjust salt if needed. The texture should be glossy, rich, and bubbling gently.

5. 5

   Use the back of a spoon to create four small wells in the bubbling tomato sauce. Crack one egg into each well. Cover the skillet with a lid and cook on low heat for 4 to 6 minutes until the egg whites are set and opaque while the yolks remain soft and runny.

6. 6

   Remove the skillet from heat and scatter freshly chopped cilantro generously over the top. Serve immediately right from the pan while piping hot, accompanying it with warm khobz or flatbread wedges for scooping up the spiced sauce and runny egg yolks.