This recipe has its origins in the mountains of Morocco. Through a friend of my dear friend Baji it came to the US, where I first ate it at her house and it was love at the fist bite!
Ingredients
2 tbs organic butter, preferably pastured
1 tbs coconut oil
2 garlic cloves, peeled and finely chopped
1 tsp fresh thyme leaves
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
4 organic eggs (pastured is better)
¼ tsp ground cumin
¼ tsp ground cayenne
½ tsp sea salt
Instructions
In a non stick skillet ( I use non toxic ceramic) melt the butter and the coconut oil, for about a minute.
Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.
At this point add the thyme and brown for about 30 seconds to a minute longer, don't the garlic burn!
Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.
Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.
Now cover the pan with a lid and lower the heat to low.
Cook for about 4 to 6 minutes until the yolks are set but still soft inside.
If you like the yolks runny then cook only 3 to 4 minutes.